I found this recipe on kraftfoods.com last week one night when I was completely at a loss for what to fix for dinner. This looked quick and easy and not to mention nutritious. I am SO glad I gave it a chance. It was delicious and even better for left overs.
1 can (28 oz.) diced tomatoes, drained
1 can (19 oz.) cannellini beans, drained and rinsed (I substituted black beans)
1/4 cup KRAFT Light Red Wine Vinaigrette Dressing
OR combine balsamic vinegar with extra virgin olive oil (approx 2:1 ratio)
2 tsp. each dried thyme leaves and minced garlic
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
3 cups cooked brown rice
COOK tomatoes, beans, dressing, thyme and garlic on medium heat 5 min. or until heated through. (Allowing the mixture to marinate on low for 10-15 minutes more enhances the flavors.)
SPOON over rice. Sprinkle with mozzarella and Parmesan cheeses.
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