One-Pot Creamy White Bean Rice

A cozy, creamy one-pot vegetarian meal made with tender rice, white beans, wilted spinach, garlic, and Parmesan. It comes together on the stovetop with minimal cleanup.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic
• 1 cup long-grain white rice
• 2.5 cups vegetable broth
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 2 15-ounce cans cannellini beans
• 2 cups baby spinach
• 0.5 cup parmesan cheese
• 1 tablespoon lemon juice

Cooking instructions

1. Rinse and drain the beans. Mince the garlic and finely grate the Parmesan. (about 5 min)
2. Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. (about 1 min) — Medium heat
3. Stir in the rice, vegetable broth, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is nearly tender and most of the broth is absorbed, 15 to 18 minutes. (about 18 min) — Low simmer
4. Stir in the beans and spinach. Cover and cook until the spinach wilts and the beans are hot, 3 to 4 minutes. (about 4 min) — Low heat
5. Remove from the heat and stir in the Parmesan and lemon juice. If the rice seems too thick, loosen it with a splash of hot broth or water. Rest for 5 minutes before serving. (about 5 min)