Italian White Beans and Rice
Per 1 cup
1⁄2 onion, diced
2 ribs celery, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 12-ounce can crushed tomatoes
1 15-ounce can cannellini beans, drained
1⁄2 teaspoon parsley
1⁄2 teaspoon basil
1 cup rice, cooked
1 tablespoon balsamic vinegar
Sauté onion, celery, and garlic in olive oil for 3–5 minutes until onion and celery are soft.
Reduce heat to medium low and add tomatoes, beans, parsley, and basil. Cover and simmer for 10 minutes, stirring occasionally.
Stir in cooked rice and balsamic vinegar and cook, uncovered, for a few more minutes until liquid is absorbed.