Romano Rice and Beans

PROS

This recipe is vegetarian, gluten-free, and dairy-free.

The combination of rice and beans provides a complete protein source.

This recipe is easy to customize – add more vegetables, adjust the spices to your liking, or use a different kind of bean.

CONS

This recipe may not be suitable for those with a tomato allergy or sensitivity.

The prep time for this recipe is longer than some other rice and bean recipes due to the chopping of fresh vegetables.

HEALTH & BENEFITS

This recipe is a great source of fiber, protein, and micronutrients.
The combination of rice and beans provides all of the essential amino acids, making this recipe a complete protein source.
The vegetables in this recipe provide a variety of micronutrients, including vitamins A and C, folate, and potassium.

	2 -3 garlic cloves , chopped
	1 large onion , chopped
	2 -3 carrots , scrubbed and chopped
	1 medium bell pepper , chopped
	1 large celery rib , chopped
	1 tablespoon olive oil
	1/3 cup chopped fresh cilantro
	2 -3 teaspoons dried basil
	1 teaspoon dried oregano
	1 can dice cut canned tomatoes , drained
	1 can black beans , rinsed and drained
	2 - 2 1/2 cups cooked brown rice
	1/2 cup grated parmesan cheese
	salt
	pepper

1.	Heat olive oil in a large saucepan over medium heat.
2.	Add garlic and onion and sauté until soft, about 5 minutes.
3.	Add carrots, bell pepper, and celery and continue to sauté until vegetables are tender, about 10 minutes.
4.	Stir in cilantro, basil, and oregano and cook for another minute.
5.	Add canned tomatoes and black beans and stir to combine.
6.	Add cooked brown rice and stir to combine.
7.	Heat through, then season with salt and pepper to taste.
8.	Sprinkle with grated parmesan cheese before serving.

A delicious and hearty recipe for Romano Rice and Beans

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