Sun-Driend Tomato Rice
By JanF1201
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Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup rice
- 2 cups water
- 1/2 cup sun-dried tomatoes, coarsely chopped
- 1/4 teaspoon black pepper
- 1 cup diced eggplants
- 1/2 cup kidney beans, canned, rinsed, and drained
- 1/2 cup mozzarella cheese, diced
- 2 tablespoons fresh basil, chopped
Details
Servings 4
Preparation
Step 1
Heat olive oil in medium saucepan. Add garlic and cook over medium heat 1 min. Add rice and cook 1 min stirring constantly. Add water, sun-dried tomatoes and pepper. Bring to a boil, reduce heat, cover and simmer 10 minutes. Stir in cheese and basil.
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