Italian Tomato, Rice and Bean Skillet
Prep time: 10 minutes
Cook time: 45 minutes
2 tbsp. extra virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 cup long grain white rice
1/2 cup red wine or vegetable stock
2 teaspoons Italian herb seasoning blend
1/2 teaspoon sugar
1/2 teaspoon sea salt
1 (28-oz.) can diced tomatoes (preferably San Marzano)
1 (15-oz.) can small white beans, drained
1 (6-oz.) can ripe olives, drained and halved*
Freshly ground pepper to taste
Shredded or grated Parmesan cheese
Snipped fresh basil (optional)
Heat olive oil in a very large skillet over medium heat. Add onion and garlic; cook over medium heat for 5 minutes. Add rice and cook for 5 minutes more or until rice is fragrant. Stir in remaining ingredients except cheese and basil and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Let stand for 5 minutes. Serve with Parmesan cheese and sprinkle with basil, if desired. Makes 4 to 6 servings.
*Substitute mixed, pitted Mediterranean olives for a more upscale flavor.
© 2020 Patty Mastracco Food, Inc.