250 ml long grain rice 1 cup
15 ml olive oil 1 tbsp
1 medium onion, chopped
4 large ripe tomatoes, diced
30 ml fresh basil, chopped 2 tbsp
2 ml dried oregano 1/2 tsp
2 ml sugar 1/2 tsp
2 ml salt 1/2 tsp
.5 ml black pepper 1/8 tsp
225 g green beans, cut into pieces 1/2 lb
225 g yellow beans, cut into pieces 1/2 lb
500 ml canned red kidney beans, rinsed & drained 2 cup
Prepare rice according to package directions.
Meanwhile, in a large non-stick skillet, heat oil until hot but not smoking over medium heat. Add onion, garlic and cook, stirring frequently, until onion is softened, about 7 minutes. Stir in tomatoes, basil, oregano, salt, sugar, pepper and bring to a boil. Reduce to simmer and cook, stirring occasionally, until mixture is slightly thickened, about 10 minutes.
In a large saucepan of boiling water, cook green and yellow beans until beans are tender-crisp, about 5 to 8 minutes; drain well.
Add beans to tomato mixture along with kidney beans. Cook, stirring occasionally, until kidney beans are just warmed through, about 2 minutes. Serve bean mixture over rice.
Serves 4