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Rosemary-Tomato Rice and Beans (Riso e Fagioli)

4 Servings

30 minutes

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This tomatoey Italian version of rice and beans uses Arborio rice, which yields a satisfyingly creamy consistency. The only knifework required is slicing a couple garlic cloves, so the prep goes quickly and dinner can be on the table in about half an hour. Roman beans also are known as borlotti or cranberry beans; if they’re not available, pinto beans, which have a similar texture, are a fine substitute.

4

Servings

30 minutes

Ingredients

  • ¾

    cup Arborio rice

  • Kosher salt and ground black pepper

Directions

Pardon the interruption

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Reviews
Anna B.
August 26, 2022
Quick, easy, delicious
I made as written with the pinto bean substitution and served roasted broccoli on the side for something green.
Betsy D.
August 21, 2022
Delicions
I thought about adding more rice as I wasn't sure it would be enough, but the amounts made for more than enough for my family. Plenty of leftovers. To use up leftovers, I had some chicken sausage in the fridge that I heated up and served with it. Easy.