Navy Bean Broccoli Italian Long-Grain White Rice Bowl

Ingredients

• 1 cupLong-Grain White Rice
• 2 cupsWater
• 8 ozCanned Navy Beans
• 8 ozBroccoli
• 1 tbspOlive Oil
• 1 tspItalian Seasoning
• ¾ tspTable Salt
• ¼ tsp, groundBlack Pepper

Instructions

1. Rinse the Long-Grain White Rice. Combine it with the Water and half of the Table Salt, bring to a boil, cover, and cook for about 18 minutes until tender.
2. Drain and rinse the Canned Navy Beans. Wash the Broccoli under running water, keep leafy greens separate from raw meat and poultry, and cut it into bite-size pieces.
3. Heat the Olive Oil in a skillet. Cook the Broccoli until tender, then stir in the Canned Navy Beans, Italian Seasoning, remaining Table Salt, and Black Pepper until hot.
4. Divide the Long-Grain White Rice among bowls and top with the Canned Navy Beans and Broccoli mixture.