Italian Tomato, Rice and Bean Skillet

Prep time: 10 minutes

Cook time: 45 minutes

2 tbsp. extra virgin olive oil 

1 large onion, chopped

2 cloves garlic, minced

1 cup long grain white rice

1/2 cup red wine or vegetable stock

2 teaspoons Italian herb seasoning blend

1/2 teaspoon sugar

1/2 teaspoon sea salt

1 (28-oz.) can diced tomatoes (preferably San Marzano)

1 (15-oz.) can small white beans, drained

1 (6-oz.) can ripe olives, drained and halved*

Freshly ground pepper to taste

Shredded or grated Parmesan cheese 

Snipped fresh basil (optional)

Heat olive oil in a very large skillet over medium heat. Add onion and garlic; cook over medium heat for 5 minutes. Add rice and cook for 5 minutes more or until rice is fragrant. Stir in remaining ingredients except cheese and basil and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Let stand for 5 minutes. Serve with Parmesan cheese and sprinkle with basil, if desired. Makes 4 to 6 servings. 

*Substitute mixed, pitted Mediterranean olives for a more upscale flavor.