Pesto Rice and Beans the Editors of Publications International, Ltd.
Makes 8 servings
|1||can (15 ounces) Great Northern beans, rinsed and drained|
|1||can (14 ounces) chicken broth|
|3/4||cup uncooked long-grain white rice|
|1-1/2||cups frozen cut green beans, thawed and drained|
|1/2||cup prepared pesto|
|Grated Parmesan cheese (optional)|
- Combine Great Northern beans, chicken broth and rice in slow cooker. Cover; cook on LOW 2 hours.
- Stir in green beans; cover and cook 1 hour or until rice and beans are tender.
- Turn off slow cooker and remove insert to heatproof surface. Stir in pesto and Parmesan cheese, if desired. Let stand, covered, 5 minutes or until cheese is melted. Serve immediately.
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