One-Pot Tomato and Cannellini Bean Rice
A creamy, tangy rice dish with beans and tomatoes, ready in under 30 minutes. This mediterranean-inspired one pot (vegetarian) ready in about 40 minutes pairs olive oil, medium, finely chopped yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 tbsp olive oil
- 1 medium, finely chopped yellow onion
- 2 cloves, minced garlic
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz), drained and rinsed cannellini beans
- 1 cup, rinsed long-grain white rice
- 2 cups vegetable broth
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 5 minutes until translucent, stirring occasionally.
- Step 2: Add minced garlic and cook for 1 minute until fragrant, stirring constantly.
- Step 3: Stir in canned diced tomatoes (with juice), drained cannellini beans, rinsed rice, vegetable broth, dried oregano, 1/2 tsp salt, and 1/4 tsp pepper.
- Step 4: Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed, stirring once halfway through.
Frequently asked questions
How long does One-Pot Tomato and Cannellini Bean Rice take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Tomato and Cannellini Bean Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Tomato and Cannellini Bean Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Tomato and Cannellini Bean Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Tomato and Cannellini Bean Rice vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for busy weeknights. The tomatoes and beans were delicious.
- ★★★★★
This became a family favorite! So easy and full of flavor.
- ★★★★☆
A quick and satisfying meal. The cannellini beans gave it a nice texture.
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