Red and Green Rice and Beans

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Early in our marriage, one of our stand-by dinners was a Cooking Light recipe called Rice and Beans with Pesto.  I’ve revised it a bit as our way of cooking has evolved, but it’s still a stand-by nearly 18 years later.

Red and Green Rice and Beans
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 7
Ingredients
  • 4½ cups cooked short grain brown rice (cooked in vegetable broth)
  • 2¼ cups cooked beans
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 12-ounce bag frozen petite green peas, thawed (about 2¼ cups)
  • 1 cup quartered cherry or grape tomatoes
  • ⅓ cup homemade or commercial basil pesto sauce
  • Salt and pepper to taste
  • 2 ounces Pecorino Romano cheese, grated
Instructions
  1. I used our trusty rice cooker ahead of time to prepare the rice, using 1½ cups short grain brown rice with 2½ cups low sodium vegetable broth on the white rice setting. You could also do it on the stove-top following the directions on the bag.
  2. I cooked up some sprouted beans, but canned beans would work nicely as well.
  3. Heat olive oil in a large skillet. Add onion and cook over medium heat until soft, about 3 minutes.
  4. Stir in rice, beans, peas, tomatoes and pesto. Add salt and pepper to taste.
  5. Serve sprinkled with grated cheese.
Notes
You can up the pesto if you prefer a stronger basil flavor, but it significantly increases the fat and calories which is why I've compromised with ⅓ cup.

Adapted from Cooking Light's recipe for Rice and Beans with Pesto.
Nutrition Information Per Serving
Serving size: 1.5 cups Calories: 355 Fat: 10 g Saturated fat: 2.5 g Carbohydrates: 51 g Sugar: 5 g Sodium: 236 mg Fiber: 10 g Protein: 14 g Cholesterol: 10 mg

What’s your go-to recipe for rice and beans?

3 Comments

  1. Pingback: Beans are Easy at Costco | Veg Girl RD

  2. omg this looks SO GOOD. I’m going to try it. Thanks! And with those sprouted beans you recommended. this is actually a really useful blog, Kristine. I’ll share it with my current wordpress class tomorrow. 🙂

  3. I only use pesto for pasta dishes; it never occurred to me to venture out and use it with other things like rice & beans. Thanks for broadening my horizons and I am anxious to try the recipe, it looks very tasty and easy.

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