Beans & Rice Go On Spring Break Recipe

Name: Beans & Rice Go On Spring Break
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups vegetable broth (or water); 2 cups (100 grams) tightly packed spinach, divided; 1/2 cup tightly packed cilantro leaves; 1 tablespoon butter; 1 small onion (90 to 100 grams; heaping 1/2 cup), minced; 2 garlic cloves, minced; 1 cup jasmine or other long-grain rice, rinsed thoroughly until the water runs clear; 1 teaspoon salt, plus more to taste; one 15-ounce can white beans, drained and rinsed; 1/2 cup frozen peas; 1/4 cup (5 grams) roughly chopped mint; 1/2 lemon, zested; 1/3 cup (50 to 60 grams) crumbled goat cheese; 2 poached eggs, for serving (optional)

Servings: persons

1 1/2 cups vegetable broth (or water)
2 cups (100 grams) tightly packed spinach, divided
1/2 cup tightly packed cilantro leaves
1 tablespoon butter
1 small onion (90 to 100 grams; heaping 1/2 cup), minced
2 garlic cloves, minced
1 cup jasmine or other long-grain rice, rinsed thoroughly until the water runs clear
1 teaspoon salt, plus more to taste
one 15-ounce can white beans, drained and rinsed
1/2 cup frozen peas
1/4 cup (5 grams) roughly chopped mint
1/2 lemon, zested
1/3 cup (50 to 60 grams) crumbled goat cheese
2 poached eggs, for serving (optional)

1
Heat the oven to 400u00b0 F.
2
In a blender, combine the broth, 1 cup of tightly-packed spinach, and the cilantro. Blend until mostly smooth.
3
In a large, ovenproof pot (like a Dutch oven), melt the butter. Add the minced onion and garlic and cook, stirring, until soft and translucent, 3 to 4 minutes.
4
Add the rice and salt and stir to coat the grains in butter. Pour in the green broth and add the beans and peas. Cover the pot and bake for exactly 17 minutes. If the liquid is not fully absorbed, send the pot back into the oven for 10 or 15 additional minutes.
5
Remove the pot from the oven and use a fork to fluff it. Add the mint, lemon zest, goat cheese, and remaining 1 cup tightly-packed spinach. Taste for salt.
6
Top with a poached egg, if you'd like.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups vegetable broth (or water), 2 cups (100 grams) tightly packed spinach, divided, 1/2 cup tightly packed cilantro leaves, 1 tablespoon butter, and more.

Yes, Beans & Rice Go On Spring Break falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beans & Rice Go On Spring Break

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions