Ingredients:

1 Cup Rice (I used White Jasmine)

1 Can Butter Beans, rinsed & drained

1 Tbsp Garlic, minced

1 Cup Italian Olives, sliced *

1 Cup Cherry Tomatoes, sliced in half

1 Cup Sundried Tomatoes, chopped small *

2 Cups Spinach

10 oz Jar Marinated Artichoke Hearts, chopped small *

1/2 Lemon, juiced

1 Can Coconut Milk (solids and liquids)

2.5 - 3 Cups Water

1/4 tsp Pepper

Instructions:

Heat oven to 400 degrees F. Place all ingredients in an 8 x 10 inch baking dish. Stir everything together and ensure the rice is covered well with water. Bake for 40 minutes, or until rice is cooked through. Serve warm as is, or over a bed of fresh spinach!

* Lower Sodium Version

As delicious as those olives, sundried tomatoes and artichoke hearts are, they are definitely high in sodium. If you are watching your sodium intake you can usually find low sodium versions of those items at the grocery store, or here are a few suggestions for substitutions you can make:

Instead of Sundried Tomatoes - just double the sliced cherry tomatoes or add 1 can of no-salt diced tomatoes (Muir Glen makes a diced tomato with basil and garlic that works so well in this recipe!) + add 1 tsp Italian Seasoning

Instead of Olives - mushrooms have a similar rich, buttery texture to olives, clean and thinly slice 1 cup of fresh cremini mushrooms to substitute + add 1 tsp Italian Seasoning

Instead of Marinated Artichoke Hearts - I’ve substituted a jar of pickled asparagus or 1 bunch of fresh, chopped asparagus to this recipe & loved both results + add 1 tsp Italian Seasoning