Stovetop White Beans & Rice
Stovetop White Beans & Rice
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 tablespoon garlic, minced
- 4 cups vegetable broth
- 2 bay leaves
- 2 cans white beans, 15 ounce each, drained and rinsed
- 1 cup white rice, rinsed
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- as needed salt, to taste
- as needed black pepper, to taste
- as needed fresh parsley, chopped, for garnish
- 1/2 lime, juiced
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add the chopped yellow onion and chopped red bell pepper to the pot. Sauté for 5 minutes, or until the vegetables begin to soften.
⏱️ 5 min
- 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Pour in the vegetable broth and add the bay leaves. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 5
Add the drained and rinsed white beans and the rinsed white rice to the pot.
⏱️ 1 min
- 6
Season with cumin, smoked paprika, and dried oregano. Add salt and black pepper to taste.
⏱️ 1 min
- 7
Stir all the ingredients together to combine.
⏱️ 1 min
- 8
Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
⏱️ 20 min
- 9
Once cooked, remove the bay leaves and gently stir the dish to fluff the rice and distribute the beans.
⏱️ 1 min
- 10
Garnish with fresh chopped parsley and squeeze in the juice of 1/2 lime.
⏱️ 1 min
- 11
Stir once more before serving warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Stovetop White Beans & Rice
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 tablespoon garlic, minced
- 4 cups vegetable broth
- 2 bay leaves
- 2 cans white beans, 15 ounce each, drained and rinsed
- 1 cup white rice, rinsed
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- as needed salt, to taste
- as needed black pepper, to taste
- as needed fresh parsley, chopped, for garnish
- 1/2 lime, juiced
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the chopped yellow onion and chopped red bell pepper to the pot. Sauté for 5 minutes, or until the vegetables begin to soften.
⏱️ 5 min - 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Pour in the vegetable broth and add the bay leaves. Bring the mixture to a gentle simmer.
⏱️ 3 min - 5
Add the drained and rinsed white beans and the rinsed white rice to the pot.
⏱️ 1 min - 6
Season with cumin, smoked paprika, and dried oregano. Add salt and black pepper to taste.
⏱️ 1 min - 7
Stir all the ingredients together to combine.
⏱️ 1 min - 8
Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
⏱️ 20 min - 9
Once cooked, remove the bay leaves and gently stir the dish to fluff the rice and distribute the beans.
⏱️ 1 min - 10
Garnish with fresh chopped parsley and squeeze in the juice of 1/2 lime.
⏱️ 1 min - 11
Stir once more before serving warm.
⏱️ 1 min