RCI-VG.004.1468.001
Tuscan White Beans and Rice
Makes 6 servings.
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultyadvanced
Ingredients
- 1 tablespoon
- boneless¾ poundskinless chicken breasts, cut into ¼-inch thick strips
- onion1 mediumchopped
- garlic3 clovesminced
- fresh spinach leaves½ poundwashed, stems removed, torn*
- 1 unit
- 6 cups
- x 15-ounce cans navy beans or great northern beans2 unitdrained and rinsed
- 2 tablespoons
- 2 tablespoons
- 2 teaspoons
- ½ teaspoon
- ¾ cup
Method
1
Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook for 4-5 minutes, stirring occasionally, until golden and cooked through.
5 minutes
2
Remove chicken from the skillet and set aside on a plate. In the same skillet, add chopped onion and sauté for 3-4 minutes until softened and translucent.
4 minutes
3
Add minced garlic to the skillet and cook for about 1 minute, stirring constantly, until fragrant.
1 minutes
4
Stir in the torn spinach leaves and cook for 2-3 minutes, stirring frequently, until wilted and any excess moisture has evaporated.
3 minutes
5
Add the drained diced tomatoes, drained and rinsed beans, red wine vinegar, dry sherry, Italian seasoning, and ground black pepper to the skillet. Stir well to combine.
1 minutes
6
Return the cooked chicken to the skillet and stir to incorporate. Simmer over medium heat for 8-10 minutes, stirring occasionally, to allow flavors to meld.
9 minutes
7
Fold in the cooked rice gently until evenly distributed throughout the mixture, heating through for about 2 minutes.
2 minutes
8
Divide the mixture among serving bowls and top each portion with grated Parmesan cheese before serving.