Serves 10 / Ingredient tip: Brown jasmine is a slender, aromatic long-grain rice that cooks in about 30 minutes. Originally from Thailand, this delicate rice is versatile and moist. Look for organic varieties in bulk bins or prepackaged.

1 tablespoon olive oil
1 cup diced onion
2 tablespoons coarsely chopped garlic
1 teaspoon Italian herb blend
1/2 teaspoon crushed red pepper flakes
2 tablespoons balsamic vinegar
4 cups low-sodium vegetable broth
1 15-ounce can diced tomatoes, undrained
2 1/2 cups water
2/3 cup brown jasmine rice
2 15-ounce cans low-sodium cannellini beans, rinsed and drained
1/4 cup pitted, chopped black olives, rinsed and drained
9-10 ounces baby spinach leaves or coarsely chopped spinach
1 large roasted red bell pepper (bottled are fine), seeded and diced
1 teaspoon salt, plus more to taste
1/3 cup grated Romano cheese, plus more for garnish
Freshly ground black pepper
3 teaspoons chopped fresh rosemary

1. Heat olive oil in a large, heavy pot over medium-high heat. Stir in onion; cook for 2 minutes, stirring occasionally. Stir in garlic, Italian herbs, and crushed red pepper; cook for 30 seconds more. Stir in vinegar and cook until it evaporates, about 30 seconds.

2. Stir in broth, tomatoes (with liquid), water, and rice. Bring to a boil over high heat. Cover and cook over medium heat for 12 minutes.

3. Stir in beans and olives. Cover and cook until rice is tender, 8–10 minutes longer. Stir in spinach, red bell pepper, and salt to taste. Cook over medium heat, uncovered, until spinach is tender, about 1 minute.

4. Turn off heat. Stir in cheese, black pepper, and rosemary to taste. Garnish each serving with more cheese, if desired.

PER SERVING: 184 cal, 19% fat cal, 4g fat, 1g sat fat, 4mg chol, 9g protein, 30g carb, 7g fiber, 569mg sodium