Does anyone remember what my house looks like? Anyone?

I kind of forget.

Between teaching several photography classes, work, a trip to Chicago for the annual BlogHer conference, and OMG THE KID HAS SO MANY PLACES SHE HAS TO BE, I haven't been home to do anything other than sleep for a very long time. That pattern is going to continue for the next several weeks, so I've decided grocery shopping is for suckers. I ain't doing it.

You guys, there is nothing to eat in our house.

No matter, I've become a pro at throwing together the things we do always have and somehow ending up with an actual meal. I did exactly that earlier this week when I was home for a flash.

I am the weirdo who always has peppers and onions on hand, so I threw them in with some rice, frozen spinach, and canned cannellini beans.

It was a huge success. Thank goodness.

Cannellini Beans and Rice

1 cup white rice
2 cups water
pinch salt
2 tablespoons olive oil
1 red pepper, cleaned and chopped
1/2 red onion, chopped
1 garlic clove, minced
1 can diced tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
1/2 cup frozen chopped spinach
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup shredded romano, if desired

1. In a large nonstick pot, cook the rice with the water and salt. Just follow the directions on the rice package and everything will be OK.

2. In a large skillet, heat the oil over medium heat. Toss the red pepper in and cook it for about 2 minutes, or until it starts to soften.

3. Add in the onion. Keep stirring and sauté until the onion starts to soften.

4. Now add the garlic, diced tomatoes, cannellini beans, spinach, basil, and oregano. Keep stirring and cooking. It's done when the red pepper is the way you want it -- not too soft or too crunchy.

5. Throw the rice in with the vegetables. Stir everything up.

6. Remove from heat. If you want to throw the cheese in there, now is your chance.

7. Give yourself a high-five for putting together some seriously good rice.