White Bean Rosemary Rice

Name: White Bean Rosemary Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (300 g) long-grain white rice (such as jasmine or basmati); 1 can (15 oz) (425 g) canned cannellini or white beans, drained and rinsed; 3 cups (720 ml) vegetable or chicken broth; 2 tablespoons (30 ml) extra-virgin olive oil; 3 cloves (15 g) garlic cloves, minced; 2 sprigs (4 g) fresh rosemary sprigs; to taste sea salt; to taste freshly ground black pepper; ½ teaspoon (3 g) lemon zest (optional)

From the MyKitchenBank Kitchen

A Mediterranean-inspired stovetop rice with creamy white beans, fresh rosemary, and garlic. This one-pot side is protein-boosted, budget-friendly, and pairs perfectly with roasted meats or stands alone as a vegetarian main. The beans soften into the broth while the rice absorbs all the herbal, savory flavors.

Prep: 10 min
Cook: 25 min
Wait: 5 min
Total: 40 min
Makes: 4 servings (about 1 cup per person)

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Steps

Before you start

Measure all ingredients before you begin—the cooking happens quickly once the liquid comes to a boil.
If using canned beans, drain and rinse them well to reduce sodium and starch.

1
Sauté garlic and rosemary
- Pour the olive oil into a medium saucepan over medium heat.
- Once shimmering (about 1 minute), add the minced garlic and sauté for 30–45 seconds, stirring constantly, until fragrant.
- Add the fresh rosemary sprigs and stir for another 10 seconds.
- Do not let the garlic brown.
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Ready when: Garlic is fragrant and rosemary is heated through
Tip: Burned garlic will taste bitter and ruin the dish. Keep the heat at medium and stay present.
2
Add rice and toast
- Add the uncooked white rice to the saucepan, stirring constantly with a wooden spoon for 2 minutes.
- The rice will become slightly translucent at the edges and release a faint nutty aroma.
- This toasting step adds depth to the flavor.
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Ready when: Rice is opaque at the edges and smells lightly nutty
Tip: Constant stirring prevents the rice from sticking to the pan bottom and ensures even toasting.
3
Pour broth and add beans
- Carefully pour the broth into the saucepan, stirring gently to incorporate.
- The mixture will bubble slightly.
- Add the drained and rinsed white beans and stir once to combine.
- Taste and season with a pinch of sea salt and black pepper; keep in mind the broth already contains some salt.
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Ready when: All ingredients are combined and broth is stirred in
Tip: Add salt cautiously—most broths are salted. You can always add more at the end.
4
Bring to boil and cover
- Increase the heat to medium-high and bring the mixture to a rolling boil, stirring once or twice (about 3–4 minutes).
- Once boiling, reduce the heat to medium-low, place the lid on the saucepan, and keep the heat low enough that you see only a gentle simmer with occasional bubbles breaking the surface.
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Ready when: Mixture reaches a rolling boil
Tip: Once covered, resist the urge to lift the lid—the steam cooks the rice. Lifting it repeatedly adds 2–3 minutes of cooking time.
5
Simmer until rice is tender
- Keep the saucepan covered over medium-low heat for 18–20 minutes.
- The liquid will be absorbed and the rice will become soft and tender.
- Resist lifting the lid.
- You can tell it's done when the rice grains are no longer hard when bitten and no liquid sloshes around the pan.
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Ready when: Rice is tender, liquid is absorbed, and grains are separate but moist
Tip: If the rice seems undercooked at 18 minutes but the liquid is absorbed, add ¼ cup (60 ml) warm broth, cover, and cook for 2–3 more minutes.
6
Rest and fluff
- Remove the saucepan from the heat.
- Keep the lid on and let the dish rest for 5 minutes.
- This allows any remaining steam to finish cooking the rice and makes it fluffier.
- Remove the rosemary sprigs and discard them.
- Fluff the rice gently with a fork, breaking up any clumps.
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Ready when: Rice is fluffy and grains are fully separated
Tip: Don't skip this resting step—it transforms the texture from dense to light.
7
Season and serve
- Taste the dish and adjust the seasoning with more sea salt and black pepper if needed.
- If using, stir in the lemon zest for a bright, fresh finish.
- Serve warm as a side dish or main course.
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Ready when: Seasoning is balanced and flavors are harmonious
Tip: Lemon zest brightens the dish without adding moisture; it's optional but recommended.

Good to know

Tips

For extra richness, stir in 1 tablespoon (15 g) of unsalted butter or a splash of cream after fluffing.
Add sautéed spinach, kale, or arugula just before serving for a pop of color and nutrients.
Toast the rice in the oil before adding liquid—this is a traditional technique that deepens flavor and helps keep grains separate.
This dish pairs beautifully with roasted chicken, grilled fish, or roasted vegetables. Serve at the table directly from the saucepan for a rustic presentation.

Make ahead

You can assemble and measure all ingredients up to 1 day ahead. Store the rice and beans separately in an airtight container in the fridge. Cook the dish fresh when ready to serve.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add 2–3 tablespoons (30–45 ml) of water or broth per cup of rice, cover, and warm over medium-low heat for 5–7 minutes, stirring gently, until heated through. You can also microwave individual portions: place in a microwave-safe bowl, sprinkle with 1 tablespoon (15 ml) water, cover loosely, and heat on 50% power for 1–2 minutes. The dish does not freeze well due to the rice's texture.

Substitutions

canned cannellini or white beans → cannellini, great northern, or navy beans. Any mild white bean works; they all have a creamy texture. Canned chickpeas add a nuttier flavor if you prefer.
fresh rosemary sprigs → 1 teaspoon (5 g) dried rosemary. Use dried rosemary sparingly—it's more concentrated than fresh. Reduce to ½ teaspoon (2–3 g) if you prefer a gentler herb flavor.
vegetable or chicken broth → chicken broth or water. Water will result in a milder, more neutral flavor. Chicken broth adds a savory depth.
long-grain white rice (such as jasmine or basmati) → brown rice, farro, or pearl barley. Brown rice requires about 5 extra minutes of cooking and 1 extra cup (240 ml) of liquid. Farro and barley add a chewy texture and nutty flavor.