THE NICEST RICE

One Pot Tomato and Cannellini Herb Basmati Rice

Easy Cooking, Great Results

Print Recipe

INGREDIENTS

  • 1 Cup Della Basmati Rice
  • 2 Tbsp olive oil 
  • 2 cloves garlic 
  • 1/2 tsp dried oregano 
  • 1/2 tsp dried basil 
  • 1/4 tsp dried thyme 
  • 1/4 tsp dried rosemary 
  • 1 pinch crushed red pepper 
  • 3 oz. tomato paste
  • 1/2 tsp brown sugar
  • 1/4 tsp salt & black pepper
  • 1 yellow onion 
  • 1 15oz. can diced tomatoes 
  • 1 15oz. can cannellini beans 
  • 1 cup fresh spinach 
  • 1 cup uncooked long grain white rice
  • 1.5 cups vegetable broth

Step 1

  • Chop the onion, mince the garlic, and set aside.

Step 2

  • Heat olive oil in a big pot. Add garlic, spices, salt and a pinch of pepper. Cook for 1 minute. Stir in tomato paste and brown sugar. Cook for 2-3 minutes until the tomato paste darkens. Add the onion and cook until the onion is soft. Add diced tomatoes (with juices), beans, rice, and broth. Stir, cover, and bring to a boil.

Step 3

  • Lower the heat and simmer for 15-20 minutes until most of the liquid is gone. Turn off the heat, stir in spinach, cover, and let it sit for 10 minutes.

Step 4

  • Fluff with a fork, serve, and enjoy!