Italian Lemon Zest Rice and Beans

Print Friendly, PDF & Email

Save to BigOven

Italian Lemon Zest Rice and Beans

Yield: 4

Italian Lemon Zest Rice and Beans

This is another super easy dish to make with plenty of time to clean-up after yourself or ‘twitter’ your thumbs. You cannot really go wrong with rice and beans. A lean, complete protein meal – this is just another version to add to your mix to keep it exciting.


1 cup brown rice

1 tsp basil

1 tsp oregano

1 tsp rosemary

3 oz sun-dried tomatoes (chopped)

¼ cup pine nuts

1 15 oz can white beans (drained & rinsed)

½ tsp dulse

3 Tbsp balsamic vinegar

3 handfuls spinach

1 regular lemon (zested and juiced)

1 Tbsp white wine vinegar

(don’t forget your greens)


  1. Gather your things.
  2. Cook rice as per package.
  3. Measure out and prepare all the remaining ingredients.
  4. Add lemon juice from ½ of the zested lemon and the white wine vinegar to a large pan over medium heat.
  5. Add the herbs, tomatoes, pine nuts, and cook for 5-7 min.
  6. Add the beans and gently mix in.
  7. Reduce heat to medium-low, add the balsamic vinegar and gently stir in.
  8. Add spinach, lemon zest, and stir in until spinach is mostly wilted.
  9. Add cooked rice. Stir in well and make sure everything is heated thoroughly.
  10. Serve immediately with large side of greens.


  1. The Kitchen Skinny says

    eschaumann June 8, 2012 at 4:24 am [edit]
    This recipe was easy and yummy. I used garbanzo beans because I didn’t have any white beans. When I make it again I’m going to use half the amount of sundried tomatoes. I love sundried tomatoes, but I thought there were way too many. I also used leftover rice. When I make brown rice, I make extra and keep it in the fridge for recipes such as this.

Speak Your Mind