One-Pot Rice with Tomatoes, White Beans and Parmesan

Ingredients

• 2 Garlic cloves
• 400 g canned white beans (drained weight)
• 400 g cherry tomatoes
• 1 tbsp Rapeseed Oil
• 600 ml Vegetable Broth
• 2 packs reis-fit (express natural rice)
• iodized salt (with fluoride)
• Pepper
• a pinch of chili flakes
• 1 tsp dried thyme
• 0.5 bunch Parsley (10 g)
• 1 piece parmesan cheese (60 g; 30% fat in solids)

Instructions

1. 1.

   Peel and chop the garlic. Rinse and drain the white beans. Clean, wash and quarter the tomatoes.

2. 2.

   Heat oil in a large pot. Add the garlic and sauté for 1 minute over medium heat. Add the beans and sauté for another 2 minutes. Pour in the broth, bring to a boil, then simmer on low with occasional stirring for 5 minutes.

3. 3.

   Loosen the rice by gently pressing the packs together, tear open the packs and add the rice. Season everything with salt, pepper, chili flakes and thyme, then cover and cook on low heat for about 3 minutes.

4. 4.

   Meanwhile wash the parsley, shake off excess water, pluck the leaves and chop. Grate the parmesan finely. Remove the pot from heat and stir in half of the parmesan and the tomatoes; finally fold in half of the parsley. Divide the rice onto four plates and sprinkle with the remaining parsley and parmesan before serving.