Eggplant Tomato Basil White Bean Rice Skillet

Ingredients

• 1½ cupsLong-Grain White Rice
• 12 ozCanned Navy Beans
• 3 cupsVegetable Broth
• 2 tbspTomato Paste
• 1 onionYellow Onion
• 3 clovesGarlic
• 1 tbspOlive Oil
• 6 ozParsnip
• 10 ozEggplant
• 8 ozTomato
• 2 tbspBasil
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Drain and rinse the Canned Navy Beans. Chop the Yellow Onion, mince the Garlic, cut the Parsnip into bite-size pieces, and prepare the Eggplant, Tomato, Basil.
2. Heat the Olive Oil in a deep skillet. Cook the Yellow Onion, Garlic, Tomato Paste, Canned Navy Beans, Parsnip, and Eggplant, Tomato, Basil with the Table Salt for 6 minutes.
3. Stir in the Long-Grain White Rice and Vegetable Broth. Bring to a boil, reduce the heat, cover, and cook for about 22 minutes until the rice is tender.
4. Rest the covered skillet off the heat for 5 minutes, then fluff the rice and fold the vegetables through before serving.