Greek Beans and Rice with Feta Crumble

Ingredients

• 1 tbsp olive oil
• 1/2 medium onion
• 2 cloves garlic
• 1 cup canned diced tomatoes
• 1 cup canned white beans (or cannellini beans), drained and rinsed
• 1 tsp dried oregano
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 3/4 cup long-grain rice (uncooked)
• 1.5 cups water or low-sodium vegetable broth
• 1/3 cup feta cheese, crumbled

Instructions

1. 1

   Prep (10 minutes): Finely chop the onion and mince the garlic. Drain and rinse the beans. Crumble the feta.

2. 2

   Cook beans/tomato base (about 20 minutes): In a pot, heat olive oil over medium heat. Sauté onion until softened, 4–5 minutes, then add garlic and cook 30 seconds. Stir in diced tomatoes, beans, oregano, salt, and pepper. Simmer gently until the flavors meld, about 15 minutes.

3. 3

   Cook rice (about 15 minutes): While the beans simmer, bring water/broth to a boil in a separate pot. Add rice, reduce to a low simmer, cover, and cook until tender, about 12–15 minutes. Fluff with a fork.

4. 4

   Serve (finish within the remaining time): Spoon rice onto plates, top with the Greek beans and tomato mixture, then sprinkle with feta and drizzle with a little extra olive oil if desired.