Quick Skillet Rice Gratin
Prep and Cook time 15 minutes
Makes 4 to 6 servings
|2||tablespoons olive oil|
|2||cloves garlic, minced|
|2||medium carrots, peeled and chopped|
|1||teaspoon dried thyme leaves|
|2||cups uncooked instant white rice|
|1||can (15-1/2 ounces) kidney beans, rinsed and drained|
|1||teaspoon black pepper|
|1/3||cup grated Parmesan cheese|
- Heat oil in large skillet over medium-high heat until hot. Add onion and garlic; cook and stir 2 minutes. Add carrots and thyme; cook and stir 4 minutes more.
- Add rice, 2 cups water, beans, salt and pepper. Stir well. Bring to a boil. Reduce heat to low. Sprinkle with cheese. Cover and simmer 5 minutes or until cheese has melted and all liquid has evaporated.
Effortless to prepare, this vegetarian gratin can be served as an entrée or as a side dish.
|Total Fat||10 g|
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