We used the liquid from the can of green beans to add flavor and nutrients.

Recipe by Cooking Light March 1997


Recipe Summary

6 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Cut sun-dried tomatoes into thin strips; set aside.

  • Drain beans in a colander over a medium saucepan; set beans aside. Add wine and broth to reserved canned liquid; bring to a simmer (do not boil). Combine 1/2 cup warm broth mixture and tomatoes in a bowl. Cover; set aside. Keep remaining broth mixture warm over low heat.

  • Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 3 minutes. Add rice; cook 1 minute, stirring constantly. Add warm broth mixture, 1 cup at a time, stirring constantly until each portion of broth mixture is absorbed (about 20 minutes total). Add tomato mixture, beans, basil, and salt; cook 2 minutes, stirring constantly. Remove from heat; stir in cheese.

Nutrition Facts

280 calories; calories from fat 19%; fat 6g; saturated fat 2.4g; mono fat 1.9g; poly fat 0.4g; protein 8.2g; carbohydrates 48.6g; fiber 1.8g; cholesterol 13mg; iron 3.8mg; sodium 514mg; calcium 104mg.