Tuscan White Beans and Rice

Servings: 8


  • 2 tsp. olive oil
  • 1/2 lb. boneless, skinless chicken breasts, cut into 1/4 inch-thick strips
  • 3/4 medium onion, chopped
  • 2 cloves garlic, minced
  • 5 ounces fresh spinach leaves, washed, stems removed, torn
  • 1-1/4 cups canned diced tomatoes, drained
  • 4 cups cooked rice
  • 1-1/4 lbs. canned navy beans, or canned Great Northern beans, drained and rinsed
  • 1-1/4 tsp. Italian herb seasoning
  • 1 Tbs. plus 1 tsp. red wine vinegar
  • 1 Tbs. plus 1 tsp. dry sherry
  • 1/4 tsp. ground black pepper
  • 1/2 cup grated Parmesan cheese


Heat oil in large skilled over medium-high heat until hot. Add chicken onion, and garlic; cook 7-10 minutes or until chicken is slightly browned and onion is tender. Add spinach and tomatoes. Cook 3-4 minutes more or until spinach is wilted and tomatoes are simmering.

Add rice, navy beans, Italian seasoning, vinegar, sherry and pepper. Cook and stir 3-4 minutes more until thoroughly heated. Sprinkle with Parmesan cheese.

You can substitute 13 ounces frozen spinach leaves, thawed and drained, for fresh spinach, if desired.

Values per serving:
Calories: 601, Total Fat: 8.2 g
Fiber: 10 g