Rice with tomato sauce, green beans and omelette
6 servings
60 minutes
Rice with tomato sauce, green beans, and omelet is a refined dish of French cuisine that combines tenderness, sweet-sourness, and rich flavors. The origins of this dish trace back to regional French gastronomy where simplicity of ingredients transforms into sophistication. The velvety tomato sauce gives the rice a rich hue while the green beans add freshness and a light crunch. The omelet, soft and slightly airy, adds textural harmony to the dish. It is best served hot to fully release the aromas. This is an ideal option for both a cozy family dinner and an exquisite lunch that evokes associations with Provençal themes. The harmony of flavors and colors makes it not only appetizing but also aesthetically pleasing.
1
First, make a thick tomato sauce: peel the tomatoes and chop them. Heat sunflower oil in a pan, add the tomatoes, and fry them for 15 minutes on low heat, mashing with a spatula. Let the mixture cool, transfer it to a blender, and blend. Add sugar, salt, and mix again.
- Sunflower oil: 2 tablespoons
- Tomatoes: 1 kg
- Sugar: 1 teaspoon
- Salt: to taste
2
Then cook the rice: bring a pot of unsalted water to a boil, add the rice, stir with a wooden spoon, and cook on 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.
- Long grain rice: 500 g
3
Trim and clean the 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 soft – cooking time depends on the type and freshness. Drain the water.
- Green beans: 750 g
- Salt: to taste
- Soda: pinch
4
Melt half of the butter in a pan. Add the beans and cook for a few minutes.
- Butter: 80 g
- Green beans: 750 g
5
In another pan, heat olive oil, lightly beat the eggs, season with salt, and pour them into the pan, tilting it so the omelet spreads in a thin layer. When the whites are slightly cooked, flip the omelet with a wide spatula and leave the pan on low heat.
- Olive oil: 3 tablespoons
- Chicken egg: 3 pieces
- Salt: to taste
6
Melt the remaining butter in a saucepan, add rice, salt it, and heat while stirring with a wooden spatula. Then, place the rice in a ring on a large warmed dish, drizzle tomato sauce around the edge, and in the center, add beans and an omelet cut into 2 cm strips. Serve immediately.
- Butter: 80 g
- Long grain rice: 500 g
- Salt: to taste
- Tomatoes: 1 kg
- Green beans: 750 g
- Chicken egg: 3 pieces