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Rosemary-Tomato Rice and Beans (Riso e Fagioli)
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.
cup Arborio rice
Kosher salt and ground black pepper
01In a medium saucepan, combine the rice, ½ teaspoon salt and 1¼ cups water. Bring to a boil, stirring, then reduce to low, cover and cook, stirring occasionally, until the rice is creamy and al dente, 20 to 22 minutes. Meanwhile, in a 12-inch skillet over medium, cook the oil, garlic, pepper flakes and rosemary, stirring, until the garlic begins to brown, about 2 minutes. Add the tomato juices; bring to a simmer and cook, stirring often, until a spatula drawn through the mixture leaves a trail, 6 to 8 minutes. Add the tomatoes and beans; cook, stirring, until heated through, about 5 minutes. When the rice is done, stir in the tomato-bean mixture. Taste and season with salt and pepper, then remove and discard the rosemary.
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