Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 small Red Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 1.5 cups Long-grain Basmati Rice, rinsed
  • 1 can (15 oz) Cannellini Beans, drained and rinsed
  • 1 can (15 oz) Chickpeas, drained and rinsed
  • 2.5 cups Low-Sodium Vegetable Broth
  • 1 Bay Leaf
  • 1/2 cup Fresh Flat-leaf Parsley, chopped
  • 1/4 cup Kalamata Olives, pitted and halved
  • 1/2 cup Cherry Tomatoes, quartered
  • 1 Lemon, zested and juiced
  • 2 cups Fresh Baby Spinach

Instructions:

  1. Rinse the rice. Place the 1.5 cups of Basmati rice in a fine mesh strainer and run cold water over it until the water runs clear. Note: This removes excess starch for fluffier results.
  2. Heat 2 tbsp olive oil in a large pot over medium heat and add the diced red onion. Cook 5 minutes until the onion is translucent and soft.
  3. Stir in the 3 minced garlic cloves, 1 tsp oregano, 1/2 tsp smoked paprika, sea salt, and pepper. Sauté for 1 minute until the garlic is fragrant.
  4. Add the rinsed rice to the pot. Stir constantly for 2 minutes until the grains look slightly translucent at the edges.
  5. Fold in the drained cannellini beans and chickpeas.
  6. Pour in 2.5 cups of vegetable broth and add the bay leaf. Bring to a boil, then reduce heat to low and cover.
  7. Simmer for 15 minutes until all the liquid is absorbed and the rice is tender. Do not lift the lid!
  8. Turn off the heat and let the pot sit, covered, for 5 minutes.
  9. Remove the lid and discard the bay leaf. Add the 2 cups of spinach, 1/2 cup cherry tomatoes, 1/4 cup olives, and 1/2 cup parsley.
  10. Stir in the lemon zest and juice. The heat from the rice will wilt the spinach and warm the tomatoes in about 60 seconds.