Mediterranean White Beans and Lemon Rice

Ingredients

• 1 can (15 oz / 425 g) Cooked white beans (cannellini), drained and rinsed
• 3/4 cup (150 g) Long-grain rice (uncooked)
• 2 tbsp Olive oil
• 2 cloves Garlic, minced
• 1 large Lemon (zest and juice)
• 2 cups (480 ml) Vegetable broth or water
• 1/2 tsp Dried oregano(optional)
• 1/4 tsp Dried thyme(optional)
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Fresh parsley, chopped(optional)

Instructions

1. 1

   Rinse and drain the white beans. Zest and juice the lemon; mince the garlic.

2. 2

   Cook the rice: in a saucepan, bring the broth (or water) to a boil. Stir in the rice, reduce to a simmer, cover, and cook until tender (about 15 minutes).

3. 3

   While the rice cooks, warm 1 tbsp olive oil in a skillet over medium heat. Add garlic and cook for 30–60 seconds until fragrant.

4. 4

   Add the beans to the skillet with oregano, thyme, salt, and black pepper. Stir and cook for 10–12 minutes, adding a splash of water if needed to keep it saucy.

5. 5

   Finish the rice: when the rice is done, stir in lemon zest, lemon juice, and the remaining 1 tbsp olive oil. Taste and adjust salt/pepper.

6. 6

   Serve warm rice topped with the lemony white beans. Garnish with parsley if using.