Heat the olive oil in a pot and sauté the chopped red onion until translucent.
Add the diced carrots and celery to the pot. Sauté for a few minutes until they begin to soften.
Stir in the grated garlic, dried oregano, paprika, salt, and black pepper. Sauté briefly until fragrant.
Add the tomato paste and cook it off for a short time.
Add the diced raw chicken breast and sear for a few minutes until the outside of the meat turns white.
Pour in the broth, add the bay leaf, and bring the mixture to a boil.
Add the rice, stir, and simmer until the rice is almost soft.
Stir in the drained white beans and continue to cook until everything is fully cooked and tender.
Just before finishing, stir in the fresh baby spinach until wilted.
Adjust the seasoning if needed, squeeze in fresh lemon juice to taste, and serve the stew topped with grated parmesan cheese.
Cook it hands-free.
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