Italian Rice Salad

• 2 cups water, divided
• 1 cup basmati or long-grain rice
• 3/4 teaspoon salt, divided
• 1 (15.75 ounce) can fat-free, less-sodium chicken broth
• Olive oil-flavored cooking spray
• 1 pound (1-inch) diagonally cut green beans
• 2 tablespoons red wine vinegar
• 2 tablespoons extravirgin olive oil
• 2 cups halved grape tomatoes
• 3/4 cup chopped green onions
• 1/4 cup (1-ounce) grated fresh pecorino Romano cheese
• 1/4 teaspoon ground black pepper

1. Combine 1 cup water, rice, 1/4 teaspoon salt, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Coat a large baking sheet with cooking spray. Spread rice in an even layer over pan; cool to room temperature.
2. Bring 1 cup water to a boil in a large pan. Add beans; cover and cook 5 minutes, or until crisp-tender. Drain and plunge beans into ice water; drain.
3. Combine vinegar, oil, and 1/2 teaspoon salt in a large bowl, stirring with a whisk. Add rice, beans, tomatoes, green onions, cheese, and pepper; toss gently to combine. Cover and chill.

water, basmati, salt, chicken broth, olive oil, green beans, red wine vinegar, extravirgin olive oil, halved grape tomatoes, green onions, romano cheese, ground black pepper

Taken from www.myrecipes.com/recipe/italian-rice-salad-0 (may not work)