Kalamata-White Bean Rice

Oxmoor House
To pit olives, gently press the side of a chef's knife down onto each olive. The pit will easily separate from the olive.
6 servings (serving size: 1 1/3 cups)


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1 teaspoon olive oil
2 cups seeded chopped red bell pepper (about 2 large)
1 cup chopped onion
2 1/4 cups water
1 cup long-grain rice
2 tablespoons chopped fresh basil
2 (16-ounce) cans navy beans, rinsed and drained
1/4 cup lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 5 kalamata olives, pitted and coarsely chopped
1 cup (4 ounces) crumbled feta cheese


Heat oil in a nonstick skillet over mediumhigh heat. Add bell pepper and onion; sauté 5 minutes or until tender.

Add water to pepper mixture; bring to a boil over medium-high heat. Stir in rice and basil. Bring to a boil. Cover, reduce heat, and simmer 18 to 20 minutes or until water is absorbed and rice is tender. Remove from heat.

Add beans and next 4 ingredients to rice; cover and let stand 5 minutes. Sprinkle with feta cheese.

Created date

March 2010

Nutritional Information

Calories 369
Fat 11 g
Satfat 4.5 g
Protein 14 g
Carbohydrate 54.3 g
Cholesterol 22 mg
Iron 3.4 mg
Sodium 837 mg
Caloriesfromfat 27 %
Fiber 6.7 g
Calcium 193 mg