Cannellini Vegetable Rice
2 tablespoons olive oil
1 large onion, chopped
1 yellow bell pepper, chopped
1 cup white rice
2 cups water
14 oz. can Italian style stewed tomatoes
1 3/4 cups or 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 1/2 tsp. dried), crumbled
1/2 teaspoon fresh thyme leaves (or 1/8 tsp. dried)
1/4 teaspoon salt
1/4 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 3-4 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.