This quick-cooking vegetarian dinner is packed with protein and nutrients, thanks to cannellini beans, soft-boiled eggs, and fresh baby spinach. Hoping to get ahead on dinner this week? You’re in luck: you can cook the rice and chop the vegetables over the weekend. Mashing some of the beans as they cook turns the tomato mixture into somewhat of a stew, which is always welcome during the chilly winter months. While we’re partial to this particular combination of ingredients, feel free to experiment with whatever you have on hand—brown rice would be delicious, and meat-eaters can substitute chopped chicken or steak for the eggs.
1½ cups white rice
4 large eggs
2½ tablespoons olive oil
1 small onion, sliced
¾ teaspoon paprika
¾ teaspoon kosher salt, plus more for serving
1 medium tomato, chopped
1 15-oz. can cannellini beans, drained and rinsed
1 9-oz. bag baby spinach leaves
2 tablespoons water
2 tablespoons grated Parmesan cheese
Sat fat 3.31g
How to Make It
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.
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