Mediterranean White Beans & Lemon Rice

Ingredients

• 2 tbsp olive oil
• 2 cloves garlic
• 1 can (15 oz / 425 g) white beans (cannellini), drained and rinsed
• 1 lemon (zest and juice)
• 1 cup (240 ml) chicken or vegetable broth
• 1/2 cup (90 g) long-grain rice (or basmati)
• 1/2 tsp dried oregano
• 1/4 tsp ground black pepper
• 1/4 tsp salt(optional)
• 2 tbsp fresh parsley (chopped)(optional)

Instructions

1. 1

   Prep (10 minutes): Zest and juice the lemon. Mince the garlic and chop parsley (if using). Rinse and drain the beans.

2. 2

   Cook rice (about 15 minutes): In a small pot, heat 1 tbsp olive oil over medium heat. Add rice and stir 1 minute. Add broth, bring to a boil, then reduce to low, cover, and simmer until rice is tender (about 12–15 minutes).

3. 3

   Warm beans (about 15 minutes): While the rice cooks, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add garlic and oregano; cook 30–60 seconds until fragrant. Add beans, black pepper, and a splash of water (1–2 tbsp) if needed. Simmer 8–10 minutes, stirring occasionally, and season with salt if desired.

4. 4

   Finish and serve (about 5 minutes): Fluff rice and stir in half the lemon zest and most of the lemon juice. Spoon beans over the lemon rice. Top with remaining lemon zest and parsley (if using).