Cannellini Rice

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2		Onion - finely chopped
1		Green bell pepper - finely chopped
3		Garlic cloves peeled - left whole
4		Tomatoes - coarsely chopped
2		Bay leaves
1 teaspoon	5ml	Dried oregano - crumbled
1 teaspoon	5ml	Italian seasoning
1 teaspoon	5ml	Lemon pepper
1		Chicken, beef or vegetable bouillon cube
1 cup	237ml	Boiling water
4 cups	640g / 22oz	Cooked rice
1		Cannellini beans - (15 oz) - drained, rinsed
		Salt - to taste
		Extra-virgin olive oil - to taste
		Freshly-grated Parmesan - to taste

Recipe Instructions

In a deep skillet or saute pan set over moderate heat, warm the oil until it is hot. Add the onion, green pepper, and garlic, and cook the mixture, stirring occasionally, for 5 minutes, or until softened.

Add the tomatoes, bay leaves, oregano, Italian seasoning, and lemon pepper, and cook the mixture 1 minute. Dissolve the bouillon in the water, add to the tomato mixture and simmer, stirring occasionally, for 10 minutes.

Add the rice, cannellini beans, and salt, and simmer the mixture, stirring occasionally, for 5 minutes more, or until beans and rice are heated through. Mixture will have the consistency of a risotto. Remove and discard bay leaves. Season with the olive oil and sprinkle with cheese to taste.

This recipe yields ?? servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A48) - from the TV FOOD NETWORK

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