As written the recipe uses white rice. This version swaps it out for brown rice and adjusts the liquid quantity and cooking time accordingly, but makes no other changes (apart from increasing the garlic).

It's quite tasty topped with cheddar.h

Tomato Herb Rice with White Beans and Spinach

Adapted from Budget Bytes

Ingredients

• 2 Tbsp olive oil
• 4 cloves garlic, minced
• ½ tsp dried oregano
• ½ tsp dried basil
• ¼ tsp dried thyme
• ¼ tsp dried rosemary
• ¼ tsp red pepper flakes
• black pepper
• ¼ C tomato paste
• ½ tsp brown sugar
• 1 yellow onion, diced
• 2 C fire roasted diced tomatoes, with juice
• 2 C cooked cannellini beans, drained and rinsed
• ¼ lb frozen chopped spinach
• 1 C uncooked long grain brown rice
• 2 C vegetable broth

Directions

1. In a dutch oven, combine the olive oil, garlic, oregano, basil, thyme, rosemary, red pepper flakes, and a generous amount of freshly ground black pepper. Sautée over medium-low heat until fragrant, ~1 minute.
2. Add tomato paste and brown sugar and continue cooking for another 2-3 minutes.
3. Add onion and cook for a few minutes more, until it starts to turn translucent.
4. Add tomatoes, beans, spinach, rice, and broth. Stir to combine.
5. Cover pot and raise heat to medium high until it reaches a boil.
6. Reduce heat to medium low and simmer for 30-40 minutes, until liquid is absorbed and rice is fully cooked.
7. Remove from heat and let stand 10 minutes; serve.