Start by cooking the rice. In a medium saucepan, combine the rice and water. Bring it to a boil. Reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-20 minutes or until it’s tender and the water is absorbed. Once done, fluff the rice with a fork and set it aside.

While the rice is cooking, prepare the green beans. Bring a large pot of water to a boil. Add the green beans and cook for 3-4 minutes until they are tender-crisp. You want them to remain slightly crisp, so don’t overcook. Immediately drain the green beans and transfer them to a bowl of ice water to stop the cooking process. This will help them retain their bright green color.

In a large skillet, toast the almonds. Heat a large skillet over medium heat. Add the sliced almonds and toast them, stirring frequently, until they become golden brown and fragrant. This should take about 3-4 minutes. Be careful not to burn them.

Prepare the green bean almond mixture. In the same skillet, melt the butter (or heat the olive oil) over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the blanched green beans to the skillet and sauté for a couple of minutes until they are heated through. Stir in the cooked rice and toss everything together, combining the rice, green beans, and garlic-infused butter. If you’re using lemon zest, add it at this stage. Season the mixture with salt and pepper to taste. Adjust the seasoning to your preference.

Transfer the Green Bean Almond Rice to a serving dish and sprinkle the toasted almonds on top.