Monday, June 8, 2009

Balsamic Tomatoes, Beans and Rice

I found this recipe on last week one night when I was completely at a loss for what to fix for dinner. This looked quick and easy and not to mention nutritious. I am SO glad I gave it a chance. It was delicious and even better for left overs.

1 can (28 oz.) diced tomatoes, drained

1 can (19 oz.) cannellini beans, drained and rinsed (I substituted black beans)

1/4 cup KRAFT Light Red Wine Vinaigrette Dressing

OR combine balsamic vinegar with extra virgin olive oil (approx 2:1 ratio)

2 tsp. each dried thyme leaves and minced garlic

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

2 Tbsp. KRAFT Grated Parmesan Cheese

3 cups cooked brown rice

COOK tomatoes, beans, dressing, thyme and garlic on medium heat 5 min. or until heated through. (Allowing the mixture to marinate on low for 10-15 minutes more enhances the flavors.)

SPOON over rice. Sprinkle with mozzarella and Parmesan cheeses.

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