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
Garlic
3 clove(s)
Canned cannellini beans
15½ oz
Crushed red pepper flakes
⅛ tsp
Baby spinach
6 oz
Cherry tomatoes
1½ cup(s)
Lemon zest
2 tsp
Fresh lemon juice
4 tsp
Table salt
½ tsp
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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