Start the tomato rice: Set a medium saucepan with a lid over medium heat and add 1 tablespoon of the olive oil.

Add the scallion whites to the saucepan and cook for 1 minute, stirring often, until they soften.

Add the rice to the saucepan and stir for 1 minute so the grains are coated with oil.

Pour the crushed tomatoes and 1 cup water into the saucepan, then add 1/2 teaspoon of the salt. Stir once and bring the mixture to a boil over medium-high heat.

Cover the saucepan, lower the heat to low, and cook the rice for 18 minutes. The rice should be tender and most of the liquid should be absorbed.

Build the fritter batter: While the rice cooks, put a large nonstick skillet over medium heat and add 1 tablespoon of the olive oil.

Add the chopped green beans to the skillet and cook for 4 to 5 minutes, stirring a few times, until they turn bright green and start to soften.

Add most of the scallion greens to the skillet, saving the reserved few slices for serving. Cook for 1 minute more.

Transfer the green bean mixture from the skillet to a medium bowl and let it cool for 5 minutes so the eggs will not start cooking when you add them.

Pour the beaten eggs into the bowl and stir them into the green beans.

Add the flour, the lemon zest, 3 ounces of the feta, and the remaining 1/2 teaspoon salt to the bowl. Stir until you have a thick batter that holds together on a spoon.

Let the batter sit for 5 minutes. This gives the flour time to absorb some moisture and helps the fritters hold their shape.