Spinach, White Kidney Bean and Spicy Tomato Rice

It may not be pretty but it's darn good and nutritious! Just throw everything into one pot, uncooked rice and all, and you've got a healthy and satisfying meal on the table in about 30 minutes.

Ingredients:
2 tbsps olive oil
1 tbsp minced garlic
1 tsp oregano
1/2 tsp basil
1/4 tsp thyme
1/4 tsp rosemary
pinch red pepper flakes
black pepper to taste
1/4 cup tomato paste
1/2 tsp brown sugar
1/4 tsp salt
1 medium onion, diced
10 oz (284 ml) can diced Rotel tomatoes and chilies or regular diced canned tomatoes
19 oz (540 ml) can white kidney beans, rinsed and drained
2 handfuls of greens (spinach, kale, arugula) roughly chopped
1 cup uncooked long grain rice
2 cups vegetable broth

Heat olive oil in a heavy bottom skillet and add the garlic, oregano, basil, thyme, rosemary, red pepper flakes and black pepper. Cook until fragrant 1-2 minutes. Add the tomato paste and brown sugar for 2 more minutes, then add the salt and diced onion. Cook until the onion softens, about 3-4 minutes. Add the drained white kidney beans to the skillet.

In goes the canned tomatoes next along with any juices. These Rotel tomatoes have just the right amount of heat for me, but you can always use regular canned tomatoes and add some chili powder so you control the heat. Or have no heat at all...your choice!

Add the spinach and uncooked rice along with the vegetable broth. Stir together and bring to a boil, then cover and gently simmer for 20 minutes.

Remove from heat, fluff up the rice, cover and let sit 10 minutes before serving.

Serves 4