Mediterranean White Beans with Lemon Rice

Ingredients

• 1 can (15 oz / 425 g) canned white beans (cannellini), drained and rinsed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 3/4 cup long-grain white rice (or basmati)
• 1.5 cups water
• 2 tbsp chopped parsley (or cilantro)(optional)
• 1/2 tsp salt(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Rinse and drain the white beans. Mince the garlic and zest the lemon.

2. 2

   Cook the rice: bring water to a boil in a small pot, stir in rice, reduce to a simmer, cover, and cook until tender (about 15 minutes). Turn off heat and keep covered.

3. 3

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

4. 4

   Add beans, oregano, cumin, and a splash of water (1–2 tbsp) to loosen. Simmer 10–12 minutes, stirring occasionally, until warmed through and lightly saucy. Season with salt and pepper if desired.

5. 5

   Fluff the rice and stir in lemon zest, lemon juice, and parsley (if using). Serve the lemon rice topped with the warm white beans.