White Beans Rice
Transform your weeknight dinners with this comforting and flavorful White Beans Rice recipe, a delicious one-pot dish that's both hearty and wholesome. Featuring tender long-grain white rice infused with aromatic spices like cumin, thyme, and paprika, this recipe is elevated by the creamy addition of cannellini or navy beans. Sautéed onions and garlic provide a savory base, while a splash of vegetable broth ensures perfectly fluffy rice every time. Not only is it easy to prepare in under 40 minutes, but it's also a versatile option that works as a satisfying vegetarian main course or a flavorful side dish. Garnished with fresh parsley for a pop of color, this simple yet nourishing dish is ideal for busy weeknights or casual gatherings. Keywords: White Beans Rice, one-pot meal, vegetarian recipe, easy dinner ideas, rice and beans recipe.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 1 cup canned white beans (such as cannellini or navy beans), drained and rinsed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse the white rice under cold running water until the water runs clear. Drain well and set aside.
In a medium-sized pot, heat the olive oil over medium heat.
Add the chopped onion to the pot and sauté for 3–4 minutes, or until it becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the rinsed white rice to the pot and stir well to coat the grains in the oil, cooking for 2 minutes.
Stir in the cumin, paprika, thyme, salt, and black pepper, ensuring the rice is evenly coated with the spices.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for 15–18 minutes, or until most of the liquid is absorbed and the rice is tender.
Gently fold in the white beans, being careful not to mash them. Cover the pot again and let the mixture sit on low heat for another 3–5 minutes to heat the beans through and allow the flavors to meld.
Remove the pot from heat and let it sit, covered, for 5 minutes. This helps to further absorb any residual moisture.
Fluff the rice gently with a fork, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3774 mg | 164% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 12.0 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2033 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
