Golden Skillet Rice with White Beans and Cheese Crust

Instructions

1. 1

   1. Heat a large deep skillet over medium heat. Add the vegetable oil and cook the onion for 4 to 5 minutes until translucent. Add the garlic and cook for 30 seconds more, stirring so it does not burn.

2. 2

   2. Add the rinsed rice and sauté for 2 minutes so it gets well coated with the oil, onion, and garlic. Add the sweet paprika, dried oregano, ground cumin, salt, and black pepper, and stir for 30 seconds.

3. 3

   3. Add the crushed tomato and cook for 2 minutes, stirring, until it loses some moisture and the flavor concentrates.

4. 4

   4. Pour in the hot water or vegetable broth and add the cooked white beans. Stir once, bring to a gentle boil, reduce the heat to low, and cover the skillet. Cook for 16 to 18 minutes until the rice is tender and has absorbed almost all the liquid.

5. 5

   5. Turn off the heat and let the covered skillet rest for 5 minutes so the rice can finish setting. Then add the lemon juice and fresh parsley, stirring gently so the beans do not break apart too much.

6. 6

   6. Sprinkle the grated semi-hard cheese all over the surface. If your skillet is oven-safe, transfer it to a preheated oven at 220°C / 425°F for 5 to 7 minutes, or until the cheese melts and browns around the edges. If it is not oven-safe, cover the skillet and cook on very low heat for 3 to 4 minutes until the cheese melts, then uncover for 1 minute so it can set slightly.

7. 7

   7. Serve hot, scraping up some of the golden cheese crust into each portion so every plate includes rice, white beans, tomato, and cheese.