Set a large deep skillet or sauté pan with a lid over medium heat.

Add the olive oil to the skillet and let it warm for about 30 seconds.

Add the chopped onion to the skillet. Cook, stirring often, for 4 to 5 minutes, until the onion softens and starts to look glossy.

Add the sliced garlic to the skillet. Cook for 30 seconds, stirring, until it smells fragrant.

Add the chopped roasted red peppers to the skillet. Cook for 1 minute so they warm through and mix with the onion.

Add the rinsed rice and dried oregano to the skillet. Stir for 1 minute so the rice is coated in the oil and looks a little shiny.

Pour the vegetable broth into the skillet.

Add the drained cannellini beans, the kosher salt, and the black pepper to the skillet. Stir once to spread everything out evenly.

Raise the heat to medium-high and bring the liquid to a full boil.

As soon as the skillet is boiling, cover it with the lid and turn the heat down to low.

Cook the rice mixture for 17 to 18 minutes without lifting the lid, until the liquid is absorbed and the rice is tender.

Turn off the heat and let the covered skillet stand for 5 minutes. This gives the rice time to finish steaming and firm up a little.