Rinse your white rice under cold water until the water runs clear — this removes excess starch and gives you fluffier, lighter rice. Add the rinsed rice and water to a medium saucepan, bring to a boil over medium-high heat, then reduce to the lowest possible heat, cover with a lid, and cook for 15–18 minutes until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

Trim the ends off your green beans. If your potassium levels are elevated, bring a pot of unsalted water to a boil and cook the green beans for 5–6 minutes — boiling leaches out a significant portion of potassium. If potassium is not a concern, steaming for 5 minutes works perfectly. Either way, you want them tender but still with a slight bite — not soft and limp.

While the rice and beans are cooking, combine the olive oil, chopped parsley, chives, lemon juice, garlic powder, and black pepper in a small bowl. Whisk or stir well until combined. Taste it — it should be bright, herby, and fresh. No salt needed — the lemon juice does all the heavy lifting here.

Divide the rice between two bowls. Arrange the green beans on top. Spoon the herb dressing generously over everything — don't be shy with it, this is where all the flavor lives. Finish with a few extra fresh parsley leaves if you have them. Serve immediately while warm.