If you’re searching for a comforting, nutritious, and flavorful dish that comes together effortlessly, this One-Pot Tomato Basil Rice with White Beans ticks all the boxes. Whether you’re meal prepping for the week or looking for a satisfying dinner after a long day, this recipe delivers in taste, nutrition, and simplicity.
Made using just one pot, it minimizes cleanup and maximizes flavor. The sweet acidity of tomatoes, aromatic freshness of basil, and the creamy texture of white beans combine with fluffy rice to create a beautifully balanced, wholesome dish.
Let’s dive into everything you need to know to master this crowd-pleasing meal—from ingredient insights to step-by-step preparation, storage tips, and creative variations.
Ingredients Breakdown
Understanding the ingredients will help you appreciate the layers of flavor and texture this dish brings to the table. Here’s a closer look at what goes into our One-Pot Tomato Basil Rice with White Beans:
Base Ingredients
- Olive Oil: A good quality extra virgin olive oil adds richness and helps release the flavors of garlic and onion.
- Onion & Garlic: These aromatics are sautéed to form the base flavor, adding depth and warmth.
- Long-Grain White Rice: Fluffy and neutral in taste, it absorbs the tomato broth beautifully.
- Canned Diced Tomatoes: Adds acidity and sweetness; use fire-roasted for a deeper flavor if available.
- Vegetable Broth: Enhances the savory base and brings moisture for the rice to cook in.
Flavor Builders
- Tomato Paste: Intensifies the tomato flavor.
- Dried Oregano & Smoked Paprika: Brings warmth and a subtle earthiness.
- Sugar: Balances the acidity of tomatoes.
- Red Pepper Flakes: Optional, but great for a bit of heat.
Protein & Herbs
- White Beans: Cannellini or great northern beans add a creamy, hearty texture.
- Fresh Basil: Adds brightness and an unmistakable fresh aroma.
- Salt & Pepper: Essential seasoning to enhance overall taste.
Optional Garnishes
- Nutritional Yeast: Offers a cheesy, umami finish.
- Lemon Wedges: Brightens the dish right before serving.
How to Make One-Pot Tomato Basil Rice with White Beans
Here’s a step-by-step breakdown of the cooking process. The key is to layer the flavors while managing the heat and moisture.
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute.
Pro Tip: Stir constantly at this stage to prevent garlic from burning, which can add bitterness.
Step 2: Toast the Rice
Stir in the rinsed white rice and cook for about 1 minute to lightly toast it. This helps prevent the rice from getting mushy later.
Step 3: Add Tomatoes and Broth
Pour in the diced tomatoes (with juice), vegetable broth, tomato paste, oregano, smoked paprika, sugar, red pepper flakes (if using), salt, and pepper. Stir well to combine all ingredients.
Note: Taste your broth at this point to adjust seasoning.
Step 4: Simmer
Bring the mixture to a gentle boil. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes. Don’t lift the lid too often—trapping steam is crucial for perfectly cooked rice.
Step 5: Add Beans and Basil
When the rice is nearly done and most liquid is absorbed, gently stir in the white beans and fresh chopped basil. Cover and cook for another 5-7 minutes.
Step 6: Rest and Serve
Turn off the heat and let the pot sit for 5 minutes. Then, fluff the rice with a fork. Garnish with more basil, a sprinkle of nutritional yeast, and lemon wedges if desired.
Tips for Success
- Rinse your rice: This removes excess starch and helps keep the grains separate.
- Don’t skip the rest time: It allows the rice to finish cooking gently and absorb any remaining liquid.
- Layer flavor: Taste and season as you go to get a well-rounded flavor profile.
Serving Suggestions
This dish is hearty enough to stand alone but pairs well with:
- A crisp green salad with lemon vinaigrette
- Roasted seasonal vegetables
- Grilled tofu or seared tempeh for extra protein
- Warm crusty bread to soak up any leftover juices
Variations and Substitutions
Want to make it your own? Here are a few easy tweaks:
- Use brown rice: Increase cooking time and add more broth (approx. 2.5 cups).
- Try different beans: Chickpeas or navy beans are great alternatives.
- Add greens: Stir in spinach or kale in the last few minutes of cooking.
- Spice it up: Add cayenne or diced jalapeño with the onions.
- Make it cheesy: Top with shredded vegan cheese before serving.
Storage & Reheating
Storing
- Refrigerator: Keep leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 2 months.
Reheating
- Microwave: Reheat with a splash of water or broth to loosen the rice.
- Stovetop: Warm over medium-low heat, stirring occasionally until heated through.
Final Thoughts
This One-Pot Tomato Basil Rice with White Beans isn’t just a recipe—it’s a blueprint for quick, comforting, and nourishing meals you can rely on. It’s beginner-friendly, endlessly adaptable, and perfect for any season. Whether you’re cooking for yourself, your family, or friends, it’s a dish that hits the mark every single time.
Add this to your weekly rotation and enjoy a simple yet deeply satisfying meal that nourishes your body and soothes your soul.
One-Pot Tomato Basil Rice with White Beans Recipe
Description
This One-Pot Tomato Basil Rice with White Beans is a hearty, healthy, and flavorful dish that's perfect for busy weeknights. Made with pantry staples and fresh herbs, this vegan meal is loaded with protein and fiber, and comes together in just one pot—making cleanup a breeze.
Ingredients
For the Rice Base
For the Beans and Flavor
Optional Toppings
Instructions
Sauté the Aromatics
- In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook for 3–4 minutes, until softened and translucent. Stir in minced garlic and cook for another 1 minute, until fragrant.
Add Rice and Tomatoes
- Add the rinsed rice to the pot and stir to coat with oil and aromatics. Pour in the diced tomatoes (with juice), vegetable broth, salt, black pepper, and red pepper flakes. Stir in tomato paste and sugar. Mix thoroughly.
Simmer the Rice
- Bring the mixture to a light boil, then reduce heat to low. Cover with a lid and let simmer for 15–18 minutes, or until the rice is tender and liquid is mostly absorbed. Avoid lifting the lid too often to retain steam.
Stir in Beans and Seasonings
- Once the rice is nearly done, gently fold in the white beans, oregano, smoked paprika, and chopped basil. Cover again and cook for another 5–7 minutes on low, allowing flavors to meld and beans to heat through.
Rest and Serve
- Remove from heat and let the pot sit (covered) for 5 minutes to allow everything to settle. Fluff with a fork, garnish with fresh basil, a sprinkle of nutritional yeast (if using), and serve with lemon wedges on the side.
Note
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on stovetop or microwave with a splash of broth or water.
Make it spicy: Add a diced jalapeño with the onions or extra red pepper flakes.
Add greens: Stir in a handful of spinach or kale in the last 2–3 minutes of cooking for extra nutrients.
Swap rice: You can use brown rice, but increase broth and cook time (around 40 minutes total).
Protein boost: For extra protein, add cubed tofu or chickpeas.
