Summer layered green beans with sour cream | Juicy Hungarian casserole

Trim both ends of the green beans, cut them into 3-4 cm pieces, then cook in lightly salted boiling water for 8-10 minutes until tender-crisp. After that, drain and let them dry thoroughly.

Cook the rice in twice the amount of lightly salted water until tender, then leave covered to steam for another 5 minutes.

Finely chop the onion and crush the garlic cloves. Heat the sunflower oil in a pan, sauté the onion until translucent, remove from the heat, sprinkle with sweet paprika, then stir in the crushed garlic and cooked rice.