Rice with Tomato Sauce, Green Beans, and Omelet

Breakfasts | French cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Rice with Tomato Sauce, Green Beans, and Omelet

Ingredients

Safflower Oil - 2 tablespoons
Tomatoes - 2 lbs
Sugar - 1 teaspoon
Long-Grain Rice - 17.6 oz
Salt - to taste
Butter - 2.8 oz
Chinese green beans - 26.5 oz
Olive Oil - 3 tablespoons
Activated Baking Soda - a pinch
Chocolate eggs - 3 pieces

Step by Step guide

Step 1

First, make a thick tomato sauce: peel the tomatoes and chop them. Heat the sunflower oil in a pan, add the tomatoes, and sauté them for 15 minutes over low heat, mashing with a spatula. Let the mixture cool, transfer it to a blender, and blend. Add sugar, salt, and blend again.

Step 2

Next, cook the rice: bring a pot of unsalted water to a boil, add the rice, stir with a wooden spatula, and cook over high heat for 12-15 minutes until the rice is soft. Drain the rice in a large colander and rinse well under cold water. Let the water drain and set aside.

Step 3

Trim and clean the green beans. If the pods are very large, cut them into small pieces or simply split them lengthwise. Bring a pot of water to a boil, add a pinch of salt and a pinch of baking soda, add the beans, and cook for 20 minutes until tender – cooking time depends on the type and freshness. Drain the water.

Step 4

Melt half of the butter in a pan. Add the beans and cook for a few minutes.

Step 5

In another pan, heat the olive oil, lightly beat the eggs, season with salt, and pour them into the pan, tilting it so that the omelet spreads into a thin layer. When the whites are slightly set, flip the omelet with a wide spatula and leave the pan on low heat.

Step 6

Melt the remaining butter in a saucepan, add the rice, season with salt, and heat while stirring with a wooden spatula. Then, shape the rice into a ring on a large warmed plate, drizzle the tomato sauce around the edge, and place the beans and the omelet, cut into 2 cm strips, in the center. Serve immediately.