In a large sauce pan, bring 1 and 1/2 cup water to a boil. Add brown rice, stir, and cover. Reduce to a simmer and cook for 20 to 25 minutes until tender.
Meanwhile, in a large pot over medium heat, add olive oil. Heat for 1 minute and add garlic and onion. Saute for 2 minutes until onion is slightly translucent.
Add chicken broth, water, black pepper, basil, and oregano. Bring to boil.
Once at a boil, add chicken pieces, white beans, and dice tomatoes. Cook for 4 to 5 minutes until chicken is no longer pink.
Add parsley, white wine vinegar, and salt. Remove from heat. Add spinach and cooked brown rice. Stir well.
Serve immediately and enjoy!