Rice with Green Beans in Tomato Sauce
A very hearty, rich, and wholesome dish. A great side dish for meat or chicken, and rice with green beans can also be served as a complete meal. This rice can be prepared on meat-free days and helps bring variety to the everyday menu.
Updated : 20 April, 2026
Easy
About 20 min.
Ingredients
1 cup
Rice
250 grams
Green bean
150 grams
Tomato sauce
2
Tomato
1
Onion
1
Carrot
1
Bell pepper
3 tablespoon
Vegetable oil
2
Garlic
to taste
Hot pepper, ground
to taste
Salt
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients for making rice with green beans. You can use either fresh or frozen beans.
Step 2
Peel the carrot, onion, and garlic. Cut the pepper in half, remove the core with the seeds and the stem. Rinse the vegetables in clean water.
Step 3
Trim the ends off the beans. If the beans are not very young, they may have tough strings along the sides that will be noticeable in the finished dish, so remove them.
Step 4
Cut the carrot into sticks or grate it on a coarse grater, whichever is more convenient for you. Chop the onion and bell pepper into small half-rings or a little smaller. Cut the beans into pieces about 1.5-2 cm long, about 1/2-3/4 inch.
Step 5
Make a cross-shaped cut on the tomatoes and pour boiling water over them. After 1 minute, drain the water, carefully so you do not burn yourself.
Step 6
Remove the skin from the cooled tomatoes. After the boiling water, this will be very easy to do.
Step 7
Cut the tomatoes into small cubes, and finely chop the garlic by hand. If you wish, you can leave the garlic out. Prepare the tomato sauce.
Step 8
Heat the vegetable oil in a frying pan, and if possible use a pan with high sides. Briefly fry the onion and carrot, stirring continuously so that nothing burns.
Step 9
Add the bell pepper to the pan and fry for about 1 more minute.
Step 10
Next it is time for the beans and tomatoes. Add them to the vegetables, stir, reduce the heat to medium, and stew under a closed lid for about 10 minutes. The tomatoes should release juice. Lift the lid and check. If there is not enough liquid from the tomatoes, add a few tablespoons of water so that the vegetables stew rather than fry.
Step 11
Pour the tomato sauce into the pan, add salt to taste, mix everything again, and leave it for 2-3 minutes. In the meantime, prepare the rice.
Step 12
Rinse the rice several times until the water runs clear.
Step 13
Add the rice to the pan, spread it in an even layer, and turn the heat to high.
Step 14
Pour water into the pan so that it covers the rice by about 1.5 cm, about 1/2 inch. Cover with a lid, and after it comes to a boil, reduce the heat to medium and cook for about 20-25 minutes.
Step 15
By this time, the rice should be cooked and the water should be almost completely absorbed. Sprinkle the rice with finely chopped herbs.
Step 16
Carefully mix the contents of the pan. If there is too much liquid left, increase the heat slightly and, stirring, cook until as much sauce as you want has evaporated. This takes about 1-2 minutes. At this stage, taste for salt and add more if needed.
Step 17
Done, ready to serve!
Author note
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