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Rice with Green Beans in Tomato Sauce

A hearty, richly flavored, wholesome dish! It's a wonderful side for meat or chicken, and rice with green beans can also stand on its own as a full meal. It's meatless, so it's a great way to add variety to an everyday menu.

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Rice with string beans in tomato sauce
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Rice with string beans in tomato sauce Rice with string beans in tomato sauce Rice with string beans in tomato sauce Rice with string beans in tomato sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 3 g
Fats 17 % 5 g
Carbohydrates 73 % 22 g
138 kcal
GI: 14 / 86 / 0

Cooking method

Cooking time: 40 min

  1. Step 1:

    Step 1

    Gather everything you'll need to make rice with green beans. The beans can be fresh or frozen.

  2. Step 2:

    Step 2

    Peel the carrot, onion, and garlic. Halve the pepper and remove the core, seeds, and stem. Rinse the vegetables in clean water.

  3. Step 3:

    Step 3

    Trim the tips off the beans. If they aren't very young, they'll have tough strings along the sides that you'd notice in the finished dish—pull those off.

  4. Step 4:

    Step 4

    Cut the carrot into batons or grate it on the coarse side of a grater, whichever you prefer. Chop the onion and bell pepper into small half-moons or a little finer. Cut the beans into 3/4–1 inch (1.5–2 cm) pieces (as shown in the photo).

  5. Step 5:

    Step 5

    Score an X in the tomatoes and pour boiling water over them. After a minute, drain the water (carefully—don't burn yourself!).

  6. Step 6:

    Step 6

    Peel the cooled tomatoes (after the boiling water, the skins slip right off).

  7. Step 7:

    Step 7

    Cut the tomatoes into small cubes and mince the garlic by hand (you can leave the garlic out if you prefer). Have the tomato sauce ready.

  8. Step 8:

    Step 8

    Heat the vegetable oil in a skillet—use one with high sides if you can. Briefly sauté the onion and carrot, stirring constantly so nothing burns.

  9. Step 9:

    Step 9

    Add the bell pepper and sauté for about another minute.

  10. Step 10:

    Step 10

    Now it's the beans' and tomatoes' turn. Add them to the vegetables, stir, lower the heat to medium, and simmer covered for about 10 minutes. The tomatoes should release their juice—lift the lid and check; if there's not enough liquid, add a few tablespoons of water so the vegetables stew rather than fry.

  11. Step 11:

    Step 11

    Pour the tomato sauce into the skillet, salt to taste, stir again, and let it go for 2–3 minutes while you prep the rice.

  12. Step 12:

    Step 12

    Rinse the rice several times until the water runs clear.

  13. Step 13:

    Step 13

    Add the rice to the skillet, spread it in an even layer, and turn the heat to high.

  14. Step 14:

    Step 14

    Pour in enough water to cover the rice by about 1/2 inch (1.5 cm). Cover, and once it comes to a boil, lower the heat to medium and cook for about 20–25 minutes.

  15. Step 15:

    Step 15

    By now the rice should be cooked and the water almost fully absorbed. Sprinkle the rice with finely chopped fresh herbs.

  16. Step 16:

    Step 16

    Gently stir the contents of the skillet. If there's still too much liquid, turn the heat up a bit and cook, stirring, until as much sauce as you want has cooked off—about 1–2 minutes. Taste for salt and adjust if needed.

  17. Step 17:

    Step 17

    Done—time to serve!

  • Keep in mind that as the dish sits, the rice will keep soaking up some of the remaining sauce, so don't cook off all the liquid in step 16. You can leave out the fresh tomatoes and use a little more tomato sauce instead. Sprinkle the finished dish with ground pepper and fresh herbs to taste. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Ground hot pepper - 21  kcal/100g
  • String beans - 24  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Hot tomato sauce - 99  kcal/100g

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