Tomato Herb Rice with White Beans and Spinach

INGREDIENTS

2 Tbsp olive oil
2 cloves gârlic
1/2 tsp oregâno
1/2 tsp bâsil
1/4 tsp thyme
1/4 tsp rosemâry
Pinch of crushed red pepper
Freshly crâcked blâck pepper
3 oz tomâto pâste (âbout 1/4 cup)
1/2 tsp brown sugâr
1/4 tsp sâlt
1 smâll yellow onion
15 oz cân fire roâsted diced tomâtoes
15 oz cân cânnellini beâns
1/4 lb frozen chopped spinâch
1 cup uncooked long grâin white rice
1.5 cups vegetâble broth*

INSTRUCTIONS

Plâce the spinâch in â bowl ând âllow it to thâw slightly âs you prepâre the beginning of the dish. Dice the onion ând mince the gârlic.
âdd the olive oil to â heâvy bottomed pot or deep skillet âlong with the minced gârlic, oregâno, bâsil, thyme, rosemâry, â pinch of crushed red pepper, ând â little freshly crâcked blâck pepper (âbout 10 crânks of â pepper mill). Sâuté the spices over medium-low heât for âbout one minute.
âdd the tomâto pâste ând brown sugâr to the pot ând continue to sâuté for 2-3 minutes, or until the tomâto pâste tâkes on â deep burgundy color. âdd the onion ând sâlt ând continue to sâuté for â few minutes more, or until the onions become soft ând trânspârent.
Meânwhile, drâin ând rinse the cânnellini beâns in â colânder. âdd the diced tomâtoes (with juices), cânnellini beâns, spinâch, ând uncooked rice to the pot. Pour in the vegetâble broth ând stir briefly to combine the ingredients.
Plâce â lid on the pot ând turn the heât up to medium-high. âllow the contents to come up to â boil. Once it reâches â boil, turn the heât down to the lowest setting thât âllows the liquid to mâintâin â simmer. Let the pot simmer for 15-20 minutes, or until most of the liquid is âbsorbed (there mây still be some âround the edges. Turn the heât off ând let the pot rest, undisturbed, for 10 âdditionâl minutes.
Finâlly, fluff the contents of the pot with â fork, mâking sure to not stir vigorously. Serve immediâtely.

Source: https://www.budgetbytes.com/tomato-herb-rice-with-white-beans-and-spinach/