Elegant Beans & Rice Over Greens

Beans and rice like you’ve never had them before! Parsley, garlic and blue cheese set off this light dish served atop fresh greens. Recipe courtesy of Reynolds.

  • Prep Time 10 min
  • Total Time 27 min
  • Servings 4


Reynolds® Oven Bag, Large Size
cloves, garlic, chopped
tablespoon flour
tablespoon olive oil
teaspoon salt
teaspoon pepper
cans (16 oz. each) large butter beans, undrained
cup long grain parboiled rice
cup crumbled blue cheese
cup chopped parsley
1 1/2
cups vegetable broth or chicken broth
cups fresh greens (baby spinach or arugula)
Crumbled blue cheese (optional)
Freshly ground black pepper (optional)

  • 1 Preheat oven to 400ºF. Place bag in 13x9x2-inch pan. Add garlic, flour, olive oil salt and pepper to Reynolds® Oven Bag. Gently squeeze to blend ingredients.
  • 2 Add beans, rice, blue cheese and parsley to oven bag. Gently turn bags several times to mix ingredients. Arrange ingredients in an layer in bag. Fold down bag opening two times to hold it open; set aside.
  • 3 Microwave vegetable stock in a microwave-safe bowl or measuring cup for about 2 minutes on high power until stock is very hot. Carefully pour or ladle stock over ingredients in oven bag. Carefully unfold bag opening.
  • 4 Close bag with nylon tie. Cut six 1/2-inch slits in top near tie. Tuck ends of bag in pan.
  • 5 Bake 20 minutes or until rice is done. Let stand 5 minutes. Carefully cut bag open; stir. To serve, place 1 cup greens in each serving bowl; top with 1 1/4 cups rice and beans. Garnish with additional crumbled blue cheese and freshly ground black pepper, if desired.

Expert Tips

Reynolds® Oven Bag Tips: Use smoked blue cheese for a gourmet touch.