Prep Time 10 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
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
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice (rinsed)
  • 1 can (400g) diced tomatoes (with juice)
  • 1.5 cups vegetable broth (low-sodium preferred)
  • 1/2 tsp sea salt (adjust to taste)
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp crushed red pepper flakes (optional, for heat)
    • For the Beans and Flavor
  • 1 can (400g) white beans (such as cannellini or great northern), drained and rinsed
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp tomato paste
  • 1/2 tsp sugar (to balance acidity from tomatoes)
  • 1/3 cup fresh basil leaves, chopped (plus more for garnish)
    • Optional Toppings
  • 1 tbsp nutritional yeast (for a cheesy flavor)
  • Lemon wedges (for serving)
  • Freshly cracked black pepper
Instructions
    Sauté the Aromatics
  1. 1
    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.
    2. Add Rice and Tomatoes
  2. 2
    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.
    3. Simmer the Rice
  3. 3
    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.
    4. Stir in Beans and Seasonings
  4. 4
    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.
    5. Rest and Serve
  5. 5
    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.

Keywords: one-pot meal, vegan dinner, healthy rice recipe, quick and easy, budget-friendly
Read it online: https://petitepanini.com/recipe/one-pot-tomato-basil-rice-with-white-beans-recipe/