Green Beans and Rice

Serves 6

3 Tbs. olive oil
1 cup long grain rice
2 cups vegetable or chicken stock or water
¼ tsp. pepper
½ tsp salt
½ kilo green beans
2 large soft tomatoes, peeled and sliced
2 Tbs. butter,
1/2 tsp. mint, or fresh, chopped

Pinch off the end of each bean and tear down each side. Chop beans into 1 cm pieces. Heat oil in a heavy saucepan over medium heat. Sauté rice until golden, while stirring add beans and tomato for final 5 minutes. Stir in stock, water and pepper. Increase heat to high and bring to a boil. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice and beans are tender and liquid is absorbed. Stir in salt. Serve dotted with butter and chopped mint.