Creamy Tomato and White Bean Rice Skillet
Ingredients
- 2 tablespoonolive oil
- 1yellow onion
- 3 clovegarlic
- 1 cuplong-grain white rice
- 2 cupvegetable broth
- 1 can (14.5 oz)canned diced tomatoes
- 1 can (15 oz)canned white beans
- ½ cupheavy cream
- 1 teaspoondried oregano
- ·salt
- ·black pepper
- ½ cupparmesan cheese (optional, for serving)
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring often, until softened.
- 02
Add the minced garlic and cook for 30 seconds until fragrant.
- 03
Stir in 1 cup rice and cook for 1 to 2 minutes, stirring often, until the rice is lightly toasted and coated in oil.
- 04
Pour in 2 cups vegetable broth and the canned tomatoes with their juice. Add 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well.
- 05
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 06
Drain and rinse the canned white beans. Stir them into the skillet along with 1/2 cup heavy cream.
- 07
Cover and simmer for 2 to 3 minutes more, until the rice is tender and the cream is warmed through. Taste and adjust seasoning.
- 08
Serve warm, topped with grated parmesan cheese if desired.
Spice Tips
For warmth, stir in 1/4 teaspoon red pepper flakes with the garlic. For earthiness, add 1/2 teaspoon smoked paprika. Fresh basil or parsley scattered on top brightens the dish.
Leftovers keep in the refrigerator for up to 3 days and reheat gently on the stovetop with a splash of broth. Swap the white beans for chickpeas or cannellini beans if you prefer. Spinach or kale can be stirred in at the end for extra greens.