Ingredients
1 can (15 ounces) no-salt-added garbanzo beans or chickpeas, rinsed and drained1 can (15 ounces) no-salt-added cannellini beans, rinsed and drained1 can (14-1/2 ounces) no-salt-added stewed tomatoes, undrained1 cup vegetable broth3/4 cup uncooked instant rice1 teaspoon Italian seasoning1/4 teaspoon crushed red pepper flakes, optional1 cup marinara sauce1/4 cup grated Parmesan cheeseMinced fresh basil
Preparation
In a large skillet, combine first 6 ingredients and, if desired, pepper flakes; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 7-9 minutes. Stir in marinara sauce; heat through, stirring occasionally. Top with cheese and basil.
