1 cup of green beans, chopped into bite-sized pieces (fresh or frozen works)
Salt and pepper to taste
Preheat your oven to 425ºF
Preheat a large ovenproof skillet, over medium heat. Drizzle in about 1 tsp of oil to your pan and brown the ground beef.
Once your beef has color, add in onions, salt, and za’atar and continue cooking.
After onions are soft and translucent, add in the fire-roasted tomatoes and water. Make sure the scrape the bottom of your pan to release any fond.
Add in green beans and cook the beef mixture for about 5 minutes or until green beans begin to soften.
Transfer beef mixture into the lid of your pan or a separate bowl and scrape the pan clean.
Preheat the same pan over medium heat and add in the remaining oil. Scatter the leftover rice in the pan in an even layer. Allow rice to slowly crisp up, this can take about 10 minutes or so, just monitor the heat so it gets golden brown and not burnt! Medium to medium-low heat should do the trick.
Once you can see the edges of your rice getting golden brown, top the crispy rice cake with your saucy beef mixture, leaving a “crust” of crispy rice around the perimeter.
Place skillet into a 425ºF oven for about 10-15 minutes, just to ensure everything is nice and hot all the way through.
Once you’ve taken your dish out of the oven, allow it to rest for about 5 minutes before cutting into triangles and serving. Top with fresh herbs and enjoy!
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