HEAT 2 Tbsp. of the dressing in medium saucepan on medium heat. Add beans; cook 1 min. Stir in broth; bring to boil. Reduce heat to medium-low; simmer 2 to 3 min. or until beans are crisp-tender. Add rice; return to boil. Cover; remove from heat. Let stand 5 min. or until liquid is absorbed.
MEANWHILE, pound meat slices with meat mallet to 1/2-inch thickness. Sprinkle with rosemary. Heat remaining 2 Tbsp. dressing in large nonstick skillet. Add meat; cook 4 min. on each side or until cooked through.
PLACE two of the meat medallions on each of four individual serving plates; top evenly with juices from skillet. Add tomatoes and cheese to rice mixture; stir. Serve with the meat.
serving size = 1/4 recipe (300 g)
