White Bean and Tomato Rice Skillet

Instructions

1. 1

   Rinse the dried white beans and soak them in water for at least 6 hours or overnight.

2. 2

   Drain and rinse the soaked beans, then transfer them to a pot. Add water to cover the beans and bring to a boil. Simmer for 1 hour or until the beans are tender. Drain and set aside.

3. 3

   Finely chop the onion and carrot, and mince the garlic.

4. 4

   In a large skillet, heat the vegetable oil over medium heat.

5. 5

   Add the onion and carrot to the skillet and sauté until the onion is translucent, about 5 minutes.

6. 6

   Add the minced garlic and dried oregano, and sauté for an additional minute.

7. 7

   Add the rice to the skillet and stir to coat it with the oil and vegetables.

8. 8

   Pour in the canned diced tomatoes, the cooked white beans, and 3 cups of water. Add the vegetable stock cube, salt, and black pepper.

9. 9

   Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes or until the rice is cooked and the liquid is absorbed.

10. 10

    Fluff the rice with a fork and adjust seasoning with salt and pepper as needed. Serve warm.