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Photo of Lemony white bean, spinach & rice bowls by WW

Lemony white bean, spinach & rice bowls

7
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
2
Difficulty
Easy
Shortcut this recipe by using frozen cooked brown rice or vacuum-packed cooked brown rice. To make this dish vegetarian, use vegetarian Parmesan or another vegetarian cheese of your choice. Baby spinach is a good option here to keep the prep time quick since the stems are tender once wilted.

Ingredients

Olive oil

2 tsp

Uncooked onion

1 medium, chopped

Garlic

3 clove(s), finely chopped

Canned cannellini beans

15½ oz, rinsed and drained

Crushed red pepper flakes

⅛ tsp

Baby spinach

6 oz

Cherry tomatoes

1½ cup(s), halved

Lemon zest

2 tsp, divided

Fresh lemon juice

4 tsp, divided

Table salt

½ tsp, or to taste

Cooked medium grain brown rice

1 cup(s)

Grated Parmigiano-Reggiano

4 Tbsp

Instructions

  1. Heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add beans and pepper flakes and cook, stirring constantly, until beans are heated through, about 2 minutes.
  2. Add spinach and tomatoes and cook, stirring constantly, until spinach is wilted, about 2 minutes. Remove from heat and stir in 1 tsp lemon zest, 2 tsp lemon juice, and salt to taste.
  3. Meanwhile, heat rice. Transfer to medium bowl and stir in remaining 1 tsp lemon zest and remaining 2 tsp lemon juice.
  4. Divide rice evenly between 2 bowls; top evenly with bean mixture. Sprinkle evenly with cheese.
  5. Serving size: 1/2 cup rice, 1/2 cup bean mixture and 2 tbsp cheese

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