1 (8 ounce) can cannellini beans
2 cups white rice
1/2 teaspoon salt
1/4 teaspoon dried parsley
1 onion, chopped
3 cloves garlic, minced
1 (16 ounce) can chicken broth
1 (10.75 ounce) can coconut milk
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon dried black pepper
1/4 teaspoon dried basil
1 teaspoon dried rosemary
2 (8 ounce) cans tomato paste
Bring a large pot of water to a boil. Add pasta and rice, reduce heat, cover and simmer for 20 minutes.
However, do not simmer rice. Return pot to a boil and cook for 5 minutes. Add salt, parsley, onion, garlic, chicken broth, coconut milk, oregano, basil, rosemary, sage, black pepper and basil. Reduce heat to medium and simmer for 5 minutes. If desired, garnish with tomato paste
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