- Side
- Stovetop
- Kid-friendly
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 1 cup
long-grain white rice
- 2 tbsp
olive oil, divided
1 tbsp in step 2, 1 tbsp in step 5
TableFare’s recipes
Good for, as AI judged the whole recipe.
long-grain white rice
olive oil, divided
1 tbsp in step 2, 1 tbsp in step 5
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garlic, minced
water
fine salt, divided, plus more to taste
½ tsp in step 3, ¼ tsp in step 5
green beans, trimmed and cut into 1-inch pieces
cherry tomatoes, halved
black pepper
lemon zest, finely grated
fresh basil leaves, torn
No major allergens.
Worked out from the ingredients.
Rinse the rice in a fine-mesh strainer until the water runs mostly clear, then drain well. Trim and cut the green beans, halve the tomatoes, mince the garlic, grate the lemon zest and tear the basil.
10 min
Heat 1 tbsp olive oil in a medium saucepan with a tight-fitting lid over medium heat. Add the drained rice and stir for 2 minutes. Add the garlic and stir for 30–60 seconds, until fragrant but not browned.
3 min
Add the water and ½ tsp salt. Stir, scraping the bottom of the pan, and bring to a boil over medium-high heat.
2 min
Cover and reduce the heat to low. Simmer gently for 15 minutes, without lifting the lid, until the water is absorbed and the rice is tender.
15 min, hands-off
While the rice simmers, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the green beans and cook for 5–7 minutes, stirring occasionally, until lightly browned and crisp-tender. If they brown before becoming tender, add a splash of water and let it evaporate. Add the tomatoes, remaining ¼ tsp salt and black pepper. Cook for 3–5 minutes, stirring gently, until the tomatoes soften and release a little juice but still hold their shape. Remove from the heat.
12 min
Remove the rice saucepan from the heat and let it stand, still covered, for 5 minutes. This is a useful window to finish the salmon and white beans; keep the vegetables off the heat so they do not overcook.
5 min, hands-off
Fluff the rice with a fork, then gently fold in the vegetables and their juices, lemon zest and basil. Taste and add a little more salt or pepper if needed. Serve warm alongside the salmon and white beans.
1 min
Written by TableFare
Saved Oct 12, 2026