Green Bean Almond Rice

A side dish that punches well above its weight. Brown rice cooked in beef broth (not water) gives this a savory backbone that plain rice can’t touch. Toasted almonds, sauteed onions, and red bell pepper add crunch and color, while French-style green beans and tarragon tie it all together with an herbal, slightly anise-like note.

The almonds toast first in butter until golden, then the onions and red pepper go in for a quick two-minute cook. Everything else gets stirred through and heated in the skillet. It comes together fast once the rice is already cooked.

White pepper instead of black gives the dish a milder, more subtle heat that doesn’t compete with the tarragon.

Kitchen Tips

• Cook the brown rice in beef broth ahead of time. This is where most of the flavor comes from, so don’t skip it.
• Toast the almonds until they’re just golden. They go from toasted to burnt in seconds, so watch them closely and keep stirring.
• Thaw the frozen green beans fully and drain any excess water before adding to the skillet. Extra moisture steams the rice and makes it soggy.

Variations

• Use chicken broth instead of beef broth for a lighter flavor.
• Swap tarragon for fresh dill or thyme if you prefer a different herb profile.
• Add dried cranberries for a sweet-tart contrast that works well with the toasted almonds.