Original Recipes:

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

Ingredients:

• 1/2 lb button mushrooms sliced
• 1.75 cups + .25 cups broth / stock
• 2 Tbsp avocado oil
• 1 large onion diced
• 2 cloves garlic minced
• 1/4 cup tomato paste
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/4 tsp thyme
• 1/4 tsp rosemary
• pinch crushed red pepper
• black pepper
• 1.5 tsp salt (when using low sodium beans, tomatoes and home made chicken stock in other words to other source of salt)
• 1 15 oz can diced tomatoes
• 1 15 oz can cannellini beans drained and rinsed
• 1/2 lb frozen chopped spinach (thaw by rinsing off in colander used to drain / rinse the beans)
• 1 cup uncooked long grain white rice

Steps:

1. Add the sliced mushrooms 1/4 tsp salt and 1/4 cup of stock to the large round skillet, and cook over medium heat until all of the liquid is gone and the mushrooms start to brown
2. Add the avocado oil, the onions, and 1/2 tsp salt to the mushrooms and cook until lightening in color
3. Add the garlic and cook for 1 minute
4. Add the tomato paste and cook for 1 minutes
5. Add the spices / the remaining salt and cook for 1 minute
6. Add the remaining ingredients (tomatoes, beans, spinach, and rice) stir until well combined.
7. Bring to a boil over medium high heat with the lid on. When boiling reduce heat to low to maintain a simmer.
8. Cook for 15 minutes.
9. Check liquid level (should be mostly absorbed), and leave covered for 10 minutes.