Boil the black venere rice in salted water for about 20 minutes. In the last 5 minutes, add the green beans then drain.
In the meantime, heat the rapeseed or olive oil in a pan. Add the onions and chilli and fry on medium heat until golden brown.
Add the pepper strips and peas and simmer on the medium heat for 10 minutes until the peppers are soft with little bite.
Add the warm rice and beans to the pan, mix well, season with salt, pepper and lemon juice.
Arrange in a gratin dish and garnish with the lemon wedges.
Good to know: For a more deliciously seaside taste add finely sliced fresh seaweed when you add the rice and beans to the pan.