Italian Rice and Beans

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  1. 1 14.5 oz. can diced tomatoes with Italian herbs (do not drain)
  2. 1 14.5 oz. can Great Northern beans or cannellini beans (or any kind of white bean), drained and rinsed
  3. 2/3 cup instant rice, uncooked
  4. 1/2 tsp. Italian seasoning
  5. Sea salt or kosher salt and fresh ground black pepper, to taste

     

    Place the diced tomatoes and their juice, the Great Northern beans or cannellini beans (drained and rinsed), instant rice (or you can also use leftover pre-cooked rice) uncooked in a medium saucepan, and season lightly with a bit of Italian seasoning and a bit of sea salt or kosher salt and fresh black pepper.

    Place the saucepan over medium-high heat and allow to cook for 3-4 minutes, stirring occasionally. The dish is done once the rice is cooked and the beans and tomatoes are cooked through. There will still be a bit of saucy moisture, some of which will evaporate as the dish cools slightly.

    Taste, and adjust seasonings to taste. Add a bit more sea salt or perhaps even seasoned salt, or top it off with nutritional yeast or another vegan Parmesan cheese substitute