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🍽️ One-Pot Rice with Tomatoes, White Beans and Parmesan

372 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 400 g white beans (can; drained weight)
• 400 g cherry tomatoes
• 1 tbsp rapeseed oil
• 600 ml vegetable broth
• 2 pack rice-fit (Express Natural Rice)
• Iodized salt (with fluoride)
• pepper
• 1 pinch chili flakes
• 1 tsp dried thyme
• 0.5 bunch parsley (10 g)
• 1 piece Parmesan (60 g; 30 % fat in dry matter)

Instructions

1. 1. Peel the garlic and chop it finely.
2. 2. Rinse the white beans under cold water and let them drain well.
3. 3. Wash the tomatoes, remove the core if necessary, and cut them into quarters.
4. 4. Heat the oil in a large pot.
5. 5. Add the chopped garlic to the hot oil and sauté over medium heat for 1 minute.
6. 6. Add the drained beans and sauté them for another 2 minutes.
7. 7. Pour the broth into the pot and bring the mixture to a boil.
8. 8. Reduce the heat to low, stir occasionally, and let the mixture simmer for 5 minutes.
9. 9. Fluff the rice in the package by gently pressing on it.
10. 10. Open the package and add the rice to the pot.
11. 11. Season everything with salt, pepper, chili flakes, and thyme.
12. 12. Cook the rice over low heat with the lid closed for approx. 3 minutes.
13. 13. In the meantime, wash the parsley and shake it dry.
14. 14. Pluck the parsley leaves from the stems and chop them finely.
15. 15. Grate the Parmesan finely.
16. 16. Remove the pot from the heat.
17. 17. Add half of the grated Parmesan and the tomato quarters to the pot.
18. 18. Stir everything well until the cheese melts slightly.
19. 19. Stir half of the chopped parsley into the rice.
20. 20. Divide the rice among 4 plates.
21. 21. Sprinkle the portions with the remaining parsley and Parmesan.
22. 22. Serve the dish immediately.

Nutrition per serving

• kcal: 372
• Protein: 19 g · Fett/Fat: 8 g · Carbs: 54 g