Creamy Tomato Rice with White Beans and Spinach
Ingredients
- 2 tablespoonsolive oil
- 1yellow onion
- 3 clovesgarlic
- 1½ cupslong-grain white rice
- 1 can (14.5 oz)canned diced tomatoes
- 2½ cupsvegetable broth
- 1 can (15 oz)canned white beans
- 3 cupsfresh spinach
- ·salt
- ·black pepper
- ½ teaspoondried oregano
- ½ cupparmesan cheese
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, for 5 minutes until softened.
- 02
Stir in the minced garlic and cook for 1 minute until fragrant.
- 03
Add the rice and stir constantly for 2 minutes, coating the grains in oil.
- 04
Pour in the canned tomatoes (with juices) and vegetable broth. Stir well, then bring to a simmer over medium-high heat.
- 05
Reduce heat to low, cover, and simmer for 15 minutes until the rice is nearly tender and most liquid is absorbed.
- 06
Drain and rinse the white beans, then add to the pot along with the spinach and oregano. Stir until the spinach wilts, about 2 minutes.
- 07
Season generously with salt and pepper. Top each serving with parmesan cheese.
Spice Tips
For a warmer finish, add 1/4 teaspoon red pepper flakes when you cook the garlic. A pinch of smoked paprika adds depth. A squeeze of fresh lemon juice at the end brightens the whole dish.
This recipe keeps well for 3–4 days in the fridge and reheats gently on the stove with a splash of broth added back. You can substitute canned chickpeas for white beans, or swap spinach for kale (add it a minute earlier so it has time to soften).