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Tomato herb rice with beans and spinach in a saucepan.
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4.50 from 48 votes

Tomato Herb Rice with White Beans and Spinach

Tomato Herb Rice with White Beans and Spinach is a hearty and flavorful vegan dinner that will be loved by meat eaters and vegetarians alike.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Total Cost: $5.14 recipe / $0.86 serving
Servings: 6 8 cups total/1.33 cups each
Calories: 316kcal
Author: Beth Moncel

Ingredients

  • 2 Tbsp olive oil $0.22
  • 2 cloves garlic $0.16
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp dried basil $0.05
  • 1/4 tsp dried thyme $0.03
  • 1/4 tsp dried rosemary $0.03
  • 1 pinch crushed red pepper $0.02
  • Freshly cracked black pepper $0.05
  • 3 oz. tomato paste (about 1/4 cup) $0.33
  • 1/2 tsp brown sugar $0.02
  • 1/4 tsp salt $0.02
  • 1 yellow onion $0.25
  • 1 15oz. can fire roasted diced tomatoes $1.50
  • 1 15oz. can cannellini beans $1.29
  • 1/4 lb. frozen chopped spinach $0.43
  • 1 cup uncooked long grain white rice $0.48
  • 1.5 cups vegetable broth* $0.19

Instructions

  • Place the spinach in a bowl and allow it to thaw slightly as you prepare the beginning of the recipe.
  • Dice the onion and mince the garlic. Set the onion aside. Add the olive oil, minced garlic, oregano, basil, thyme, rosemary, a pinch of crushed red pepper, and a little freshly cracked black pepper (about 10 cranks of a pepper mill) to a heavy bottomed pot or deep skillet. Sauté the garlic and spices over medium-low heat for about one minute.
  • Add the tomato paste and brown sugar to the pot and continue to sauté for 2-3 minutes, or until the tomato paste takes on a deep burgundy color. Add the onion and salt and continue to sauté for a few minutes more, or until the onions become soft and transparent.
  • Meanwhile, drain and rinse the cannellini beans in a colander. Add the diced tomatoes (with juices), cannellini beans, spinach, and uncooked rice to the pot. Pour in the vegetable broth and stir briefly to combine the ingredients.
  • Place a lid on the pot and turn the heat up to medium-high. Allow the contents to come up to a boil. Once it reaches a boil, turn the heat down to the lowest setting that allows the liquid to maintain a simmer. Let the pot simmer for 15-20 minutes, or until most of the liquid is absorbed (there may still be some around the edges. Turn the heat off and let the pot rest, undisturbed, for 10 additional minutes.
  • Finally, fluff the contents of the pot with a fork, making sure to not stir vigorously. Serve immediately.

See how we calculate recipe costs here.

Notes

*I use Better Than Bouillon concentrate to make my broth.

Nutrition

Serving: 1Serving | Calories: 316kcal | Carbohydrates: 55.77g | Protein: 11.75g | Fat: 5.6g | Sodium: 766.47mg | Fiber: 7.37g