Mediterranean Lemon-Garlic White Beans & Rice

Ingredients

• 1 can (15 oz / 425 g) canned white beans (drained and rinsed)
• 3/4 cup (150 g) long-grain white rice
• 1.5 cups water or low-sodium vegetable broth
• 2 tbsp olive oil
• 3 cloves garlic
• 1 large lemon (zest and juice)
• 1 tsp dried oregano
• 1/2 tsp ground black pepper
• 1/4 tsp salt(optional)
• 2 tbsp chopped fresh parsley (or basil)(optional)

Instructions

1. 1

   Cook the rice: Rinse the rice, then add it to a pot with water (or broth). Bring to a boil, cover, reduce to a low simmer, and cook until tender, about 15 minutes. Turn off heat and keep covered.

2. 2

   Warm the beans: While the rice cooks, drain and rinse the white beans. In a skillet, heat 1 tbsp olive oil over medium heat. Add minced garlic and oregano; cook 30–60 seconds until fragrant.

3. 3

   Simmer and season: Add the beans to the skillet with a splash of water (about 2–3 tbsp). Stir and simmer 8–10 minutes, then stir in lemon zest, lemon juice, black pepper, and remaining olive oil. Taste and add salt if needed.

4. 4

   Serve: Fluff the rice and divide between 2 bowls. Spoon the lemon-garlic beans over the rice and top with parsley (if using).