Cheesy White Bean & Rice Skillet

This cheesy white bean and rice skillet is the ultimate one-pan wonder. The rice forms a crispy golden layer at the bottom, adding a satisfying crunch to every bite. Aromatic seasonings combine with tender white beans, while a blanket of melted provolone over the top brings on ooey-gooey perfection. If you like a little heat, don’t skip the teaspoon of chopped Calabrian chiles.

Ingredients

  • 1½ cups quick-cooking brown rice
  • 2 cups water
  • 1 (10- to 15-ounce) package frozen cut-leaf spinach, thawed and squeezed dry
  • 1 (15-ounce) can no-salt-added cannellini beans
  • 1 cup whole-milk plain yogurt, divided
  • 1 teaspoon grated lemon zest
  • ½ teaspoon plus ⅛ teaspoon salt, divided
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon minced garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon chopped calabrian chiles (optional)
  • 1 tablespoon lemon juice
  • 6 (¾-ounce) slices provolone cheese

Directions

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