White Beans With Tomato, Spinach, and Rice

• Ingredients

  • Check 1½ cups white rice
  • Check 4 large eggs
  • Check 2½ tablespoons olive oil
  • Check 1 small onion, sliced
  • Check ¾ teaspoon paprika
  • Check ¾ teaspoon kosher salt, plus more for serving
  • Check 1 medium tomato, chopped
  • Check 1 15-oz. can cannellini beans, drained and rinsed
  • Check 1 9-oz. bag baby spinach leaves
  • Check 2 tablespoons water
  • Check 2 tablespoons grated Parmesan cheese

Found on realsimple.com

Description

Directions

• Directions Cook the rice according to the package directions. Meanwhile, bring a medium saucepan of water to a boil. Carefully lower in the eggs and cook 6 minutes. Transfer the eggs to a bowl full of ice water and let cool. When cool, remove the eggs and peel. Meanwhile, heat the oil in a large skillet over medium-high. Add the onion and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the paprika, season with salt, and cook, stirring until fragrant, 1 minute. Add the tomatoes and cook, stirring often, until the mixture is slightly thickened, 4 to 5 minutes. Add the beans and cook, mashing some with a fork, until warmed through, about 1 minute. Transfer to a bowl, cover, and keep warm. Add the spinach and water to the skillet and cook, tossing, until almost wilted, about 1 minute. Serve the rice topped with the bean mixture, spinach, and halved eggs. Top with the cheese and season with salt.

Nutrition