Description
Description A bright, comforting one-pot meal that balances hearty beans, fragrant rice, and vibrant vegetables. Perfect for busy weeknights or relaxed weekend lunches.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 medium tomato, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 cup long grain white rice, uncooked
- 2 cups vegetable broth or water
- 1 can (15 oz) chickpeas or cannellini beans, drained and rinsed
- 2 cups fresh spinach or kale, roughly chopped
- 1 tablespoon lemon juice, plus more to taste
- 2 tablespoons chopped fresh parsley or mint
- Salt and pepper to taste
- Optional toppings: crumbled feta, olives, tahini drizzle
Cook Mode Prevent your screen from going dark
Instructions
- Prep ingredients: Finely chop the onion, mince the garlic, dice the red bell pepper and tomato, and roughly chop the greens. Rinse and drain the beans well.
- Warm the pot: Heat olive oil in a large pot over medium heat.
- Sauté the aromatics: Add onion and sauté 4–6 minutes until soft. Add garlic and cook until fragrant.
- Add vegetables: Stir in red bell pepper and tomato, cooking for 3–4 minutes.
- Bloom the spices: Add cumin, paprika, and oregano, and toast the spices for 30–60 seconds.
- Toast the rice: Stir in the uncooked rice, toasting for 1–2 minutes.
- Add liquid and beans: Pour in broth and bring to a boil. Stir in beans.
- Simmer gently: Reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender.
- Add greens: Stir in fresh spinach or kale and let wilt for 2–3 minutes.
- Finish and season: Stir in lemon juice and season with salt and pepper.
- Garnish and serve: Fold in parsley or mint and serve with optional toppings.
Notes
- Notes
- For best results, use room-temperature broth and rinse the rice to ensure fluffiness.