Recipe - Vegetable Rice With Cannellini

2 tablespoon Olive oil
1 lg Onion; chopped
1 Yellow bell pepper; chopped
1 cup White rice
2 cup Water
1 14 oz. can Italian style
stewed tomatoes
1 Three fourths cup Or 1 15 oz. can cannellini
beans; rinsed & drained
1 cup Frozen or canned corn
1 tablespoon Fresh basil; (or 1 tsp.
dried),
; minced
1 teaspoon Fresh marjoram leaves; (or
One half tsp. dried),
; crumbled
One half teaspoon Fresh thyme leaves; (or 1/8
tsp. dried)
One fourth teaspoon Salt
One fourth teaspoon Freshly ground black pepper

Heat oil in a large nonstick skillet over medium heat. Add onion and bell
pepper and cook, stirring, until onion is translucent, about 34 minutes.
Stir in rice, add water, and bring to a boil. Reduce heat, cover and simmer
20 minutes, or until rice is done.

Pour stewed tomatoes into blender and process until pureed. Add to the rice
along with the beans, corn, herbs, salt, and pepper and bring to a boil.
Reduce heat, cover, and simmer 10 minutes.

Per serving: 248 Calories (kcal); 7g Total Fat; (26% calories from fat); 4g
Protein; 41g Carbohydrate; 0mg Cholesterol; 141mg Sodium Food Exchanges: 2
One half Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1
One half Fat; 0 Other Carbohydrates

Recipe by: The NoTofu Vegetarian Cookbook

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