Quick & Easy Stewed Tomato and Bean Risotto
By Jaime Ruisi
We all know there are so many reasons to love tomatoes. But I also want to bring your attention to one of tomato’s greatest partners: garlic. I love garlic almost as much as I love tomatoes. You just can’t go wrong with adding a clove or two to any recipe. It jazzes up any dish and is sometimes just about all you need. Well, that and tomatoes of course. Plus, garlic holds many powerful therapeutic properties. The potent smell of garlic is caused by an antioxidant known as allicin, which research shows can reduce one’s risk of cancer and heart disease.
And the best part of all is that garlic is the perfect complement to tomatoes.
So, really, I’m doing you two favors with this recipe: 1) providing you with a quick dinner and, 2) providing you with one nutrition-packed meal!
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
½ cup low sodium vegetable broth
2 cups brown rice, frozen or cooked
1, 14.5 ounce can stewed tomatoes
1, 15.5 ounce can black beans, drained and rinsed
5 basil leaves, chopped
Salt & pepper, to taste
1. Heat olive oil in a medium pot. Cook garlic until browned.
2. Pour the vegetable broth into the pot. Let cook for 2 minutes and then add the cooked rice, tomatoes, and beans. Stir.
3. Add the salt, pepper, and chopped basil. Let cook for 3-5 minutes.
Serve and enjoy.
Jaime Ruisi is a passionate and motivated student in the field of nutrition. Her experience involves culinary and nutrition communications work with leading experts in the field. Jaime plans to inspire others to reach their health goals as a future registered dietitian. Connect with Jaime on Facebook, Twitter, and Noms McGee