1. Wash all ingredients thoroughly.
2. Peel and chop the carrot into small pieces; cut the chicken into small cubes and trim the green beans.
3. Steam the carrot, chicken, and green beans until soft. In a separate pan, cook the rice until it is fully tender using minimal water from the cooking process.
4. Combine the steamed vegetables, chicken, and cooked rice in a blender and puree until smooth; if needed, add a little of the reserved cooking water to achieve a creamy consistency.
5. Let the puree cool to room temperature before serving.

Summary:
This recipe offers a balanced, baby-friendly lunch puree specially designed for infants between 4 to 10 months, ensuring gentle textures and essential nutrients.

Storing Options:
Store any leftovers in an airtight container in the refrigerator for up to 48 hours. Reheat gently to room temperature before serving.

Potential Allergies:
Be mindful of possible allergies to chicken or legumes. Always consult a pediatrician when introducing new foods.

Side Effects:
Monitor your baby for any digestive discomfort or reactions when first introducing this puree, and adjust the texture as needed.