Italian Tomato And Rice Stew, Aysha S.

• 1 (6 oz) can Contadina(R) Tomato Paste
• 1 (15 oz) can Contadina(R) Tomato Sauce
• 1 1/2 cups chicken, beef, or vegetarian broth
• 1 cup diced red onion
• 1 cup great northern white beans, drained
• 1/2 cup chopped celery
• 1/3 cup diced button mushrooms
• 2 tsp fresh chopped parsley
• 1 tsp fresh chopped basil
• 1 tsp fresh chopped rosemary
• 1 tsp fresh ground black pepper
• 1 tsp minced garlic
• 1 cup cooked brown and wild rice mix

1. 1.tour tomato sauce, tomato paste and both broth into a large saucepan or soup pot. Bring to a boil over medium heat, stirring frequently.
2. 2.tdd onions, beans, celery, mushrooms, parsley, basil, rosemary, pepper, and garlic to the broth. Reduce heat to low and cover with lid. Leave small crack of pot open, or place the lid mostly on
3. 3.tet stew simmer for 10 minutes, stirring occasionally.
4. 4.temove lid from pot and stir in cooked rice. Continue to let stew simmer for 10-15 minutes more, stirring occasionally. Remove stew from heat.
5. 5.tdd a large amount of grated parmesan and/or Romano cheese as a garnish and serve.
6. 6.tlso tastes great with some shredded chicken breast thrown in.

tomato paste, tomato sauce, chicken, red onion, great northern white beans, celery, button mushrooms, parsley, basil, rosemary, ground black pepper, garlic, brown

Taken from www.epicurious.com/recipes/member/views/italian-tomato-and-rice-stew-aysha-s-50019747 (may not work)