Tomato Herb Rice with White Beans and Spinach

Method6 steps · about 45 min

1. 1

   Step 1: Place the spinach (1/4 lb) in a bowl and allow it to thaw slightly as you prepare the beginning of the recipe.

   Uses 1/4 lb frozen chopped spinach

2. 2

   Step 2: Dice the onion and mince the garlic (2 cloves). Set the onion aside. Add the olive oil (2 tbsp), minced garlic, oregano, basil, thyme, rosemary, a pinch of crushed red pepper, and a little freshly cracked black pepper (about 10 cranks of a pepper mill) to a heavy bottomed pot or deep skillet. Sauté the garlic and spices over medium-low heat for about one minute.

   Uses 1 yellow onion, diced · 2 tbsp olive oil · 2 cloves garlic, minced · 1/2 tsp dried oregano · 1/2 tsp dried basil · 1/4 tsp dried thyme · 1/4 tsp dried rosemary · 1 pinch crushed red pepper

   
3. 3

   Step 3: Add the tomato paste (3 oz) and brown sugar (1/2 tsp) to the pot and continue to sauté for 2-3 minutes, or until the tomato paste takes on a deep burgundy color. Add the onion and salt (1/4 tsp) and continue to sauté for a few minutes more, or until the onions become soft and transparent.

   Uses Garlic-herb oil · 3 oz tomato paste (about 1/4 cup) · 1/2 tsp brown sugar · Reserved diced onion · 1/4 tsp salt

   
4. 4

   Step 4: Meanwhile, drain and rinse the cannellini beans in a colander. Add the diced tomatoes (with juices), cannellini beans, spinach, and uncooked rice to the pot. Pour in the vegetable broth (1 1/2 cups) and stir briefly to combine the ingredients.

   Uses Tomato-herb onion base · 1 (15 oz) can fire-roasted diced tomatoes, with juices · 1 (15 oz) can cannellini beans, rinsed and drained · Partially thawed spinach · 1 cup dry long-grain white rice · 1 1/2 cups vegetable broth

   
5. 5

   Step 5: Place a lid on the pot and turn the heat up to medium-high. Allow the contents to come up to a boil. Once boiling, turn the heat down to the lowest setting that maintains a simmer. Simmer for 15–20 minutes, or until the rice is tender and most of the liquid is absorbed (there may still be a little around the edges). Turn the heat off and let the pot rest, undisturbed and covered, for 10 additional minutes.

   Simmer 15–20 minutes, then rest covered for 10 minutes · 20 minUses Assembled rice, beans, spinach and broth

6. 6

   Step 6: Finally, fluff the contents of the pot with a fork, making sure to not stir vigorously. Serve immediately.

   Uses Cooked and rested rice, beans and spinach