Rice Nicoise

• 1/2 cup long-grain rice
• 1/2 pound green beans
• 1 or 2 sprigs of fresh tarragon to yield 2 teaspoons chopped
• About 10 calamata olives
• 1 ripe 8-ounce tomato
• 2 teaspoons capers
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• Freshly ground black pepper to taste

1. Combine the rice and 1 cup of water in heavy bottomed pan, and bring to a boil; reduce heat, and simmer, covered, cooking a total of 17 minutes, until the rice is tender.
2. Wash and trim the beans, and cook about 5 minutes in a steamer.
3. Meanwhile, wash and chop the tarragon, pit the olives, trim the tomato and dice.
4. Add these ingredients with the capers, oil and vinegar to a serving bowl, and stir well.
5. When beans are cooked, drain and rinse under cold water, cut in halves or thirds and add to bowl.
6. When rice is cooked, stir in and season with pepper.

longgrain rice, green beans, olives, tomato, capers, olive oil, balsamic vinegar, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/9013 (may not work)