WHAT TO EAT IN DECEMBER (WHITE BEANS WITH TOMATO, SPINACH AND RICE

  Celebrating Christmas in Nigeria can be terrifically boring same as the recipes. The good old recipe is usually jollof rice( though Nigerian Jollof rice can make you lick your fingers like an ewu). It's getting routinely tedious for every damn occasion we celebrate.

  As a child growing up in a contemporary Nigerian society, eating rice is a luxury on those Sunday afternoons. My mom is a good cook I love the way she tries to make her cooking less boring. Sometimes it was either tomato sauce with white rice. Or vegetable stew with rice. It was rather exciting made you anticipate for every meal.

I find recipes really interesting _ though still hate cooking. Why don't you spice this Christmas up with this new recipe; White beans with tomato, spinach, and rice.

It's a vegetarian meal packed with protein and nutrients. Biko it does not mean it's strictly for vegetarians, feel free to experiment with whatever you have on hand—brown rice would be delicious, and meat-eaters can substitute chopped chicken or steak for the eggs.

INGREDIENTS

cups white rice 1½

large eggs 4

tablespoons olive oil 2½

small onion, sliced 1

teaspoon paprika ¾

teaspoon kosher salt, plus more for serving ¾

medium tomato, chopped 1

15-oz. can cannellini beans, drained and rinsed 1

9-oz. bag baby spinach leaves 1

tablespoons water 2

tablespoons grated Parmesan cheese 2

DIRECTIONS

1. Cook the rice according to the package directions.

2. Meanwhile, bring a medium saucepan of water to a boil. Carefully lower in the eggs and cook 6 minutes. Transfer the eggs to a bowl full of ice water and let cool. When cool, remove the eggs and peel.

3. Meanwhile, heat the oil in a large skillet over medium-high. Add the onion and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the paprika, season with salt, and cook, stirring until fragrant, 1 minute. Add the tomatoes and cook, stirring often, until the mixture is slightly thickened, 4 to 5 minutes. Add the beans and cook, mashing some with a fork, until warmed through, about 1 minute. Transfer to a bowl, cover, and keep warm.

4. Add the spinach and water to the skillet and cook, tossing, until almost wilted, about 1 minute. Serve the rice topped with the bean mixture, spinach, and halved eggs. Top with the cheese and season with salt.