Rice with Broad Beans, Lemon and Herbs

• 450 g (1 lb) easy-cook long-grain rice
• salt and pepper
• 450

Cook the rice in plenty of boiling salted water for about 10 minutes or until tender. Put the beans in a steamer or colander and place on top of the boiling rice. Cover and steam for about 10 minutes or until just tender. Put the beans in a bowl and add the olive oil, lemon juice and lemon rind. Toss well to mix. Drain the rice and put it in a large serving bowl. Gently fold in the broad beans