Rice With Peas Recipes

PARMESAN PEAS 'N' RICE

Steps:

• In a small saucepan, saute rice and onion in butter until onion is tender. Stir in broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add peas; cover and cook 5-6 minutes longer or until liquid is absorbed and rice is tender. Stir in cheese.

LEMON RICE WITH PEAS

Steps:

• Cook and stir rice and thyme in hot margarine in medium-sized saucepan 5 minutes or until rice is lightly golden. Carefully stir in both, water, ReaLemon®, and pepper. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until rice is tender and liquid is absorbed.
• Remove from heat. Stir in peas. Cover and let stand 5 minutes. Sprinkle with almonds. Optional: Top with garnish for added color.

COCONUT RICE WITH PEAS

Steps:

• Put coconut oil in a heavy saucepan over medium heat. Add onion and let cook until softened and lightly browned, about 5 minutes.
• Add rice, salt and ginger, and stir to coat. Let rice sizzle for a minute, then add coconut milk and 2 1/2 cups water. Bring to a simmer, then turn heat to low and put on a tightfitting lid.
• Cook for 20 minutes, then turn off heat and let rest 10 minutes. Fluff rice and stir in peas. Transfer to serving bowl and garnish with toasted coconut.

RICE & PEAS

Steps:

• Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.
• Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.

EASY RICE AND PEAS

Steps:

• Bring water, butter and salt to a boil in a large saucepan. Add rice and peas. Cover and remove from the heat. Let stand for 5-7 minutes or until all of the water is absorbed.

INDIAN BASMATI RICE WITH PEAS

Steps:

• Rinse your rice in a fine mesh sieve, if desired. Transfer rice to a medium saucepan and add all ingredients except peas and cilantro.
• Bring to a boil, cover and lower to a simmer. Cook white rice for 18-20 minutes, brown rice for 45-50 minutes, or until all water has evaporated.
• Add frozen peas to rice and allow to sit, covered, for 10 minutes.
• Fluff rice with a fork and transfer to a serving bowl. Sprinkle with chopped cilantro, if desired.

BUTTERED RICE WITH PEAS

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in large skillet, melt butter over medium heat. Add bell pepper; cook about 2 minutes, stirring occasionally, until pepper begins to soften. Add peas and onions. Cook about 3 minutes longer, stirring occasionally, until bell pepper is crisp-tender and peas are thoroughly heated.
• Add cooked rice to skillet with vegetables; stir to combine. Stir in Parmesan cheese. Season with salt and pepper.

RICE WITH PEAS

Steps:

• Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted.
• Add rice, water, bay leaf and salt and bring to the boil. Cover closely and cook exactly 17 minutes.
• Meanwhile, if fresh peas are used, drop them into boiling salted water and cook one minute or less until tender. Do not overcook. Drain.
• Heat the remaining one tablespoon of butter in a saucepan and add the fresh or frozen peas. Cook, briefly, stirring gently. Stir the peas into the rice and serve.

RICE WITH CHICK PEAS

Steps:

• Drain the soaked chick peas and, in a large pot, combine them with the water and the bay leaf. Bring up to a boil, reduce the heat and simmer covered for about 2 1/2 hours, or until tender. Drain, reserving the cooking water, and discard the bay leaf. There should be 3 cups of liquid, if necessary, add some water to make up the amount.
• Heat a large ovenproof casserole over low heat and cook the salt pork, turning it over occasionally, for 4 to 5 minutes. Increase the heat to medium and add the onion. Cook for 4 minutes, stirring occasionally. Add the yellow pepper, garlic, and bacon and cook for about 8 minutes more, until all the vegetables are softened. Tip the pan to the side and spoon off all but about 2 tablespoons of the fat. Add the rice and stir for about 3 minutes, until it is well coated with the fat and just beginning to brown. Add the salt, pepper, sherry, the reserved 3 cups cooking liquid, and the chick peas.
• Cook partially covered over medium high heat without stirring until most of the liquid has been absorbed and small craters appear in the top of the rice, 20 to 25 minutes. Reduce the heat to low, stir the rice with a fork, and cover tightly. Cook for about 10 minutes more, until the rice is tender. Remove the salt pork and serve.

CREAMY AUSTRIAN RICE WITH PEAS AND ONIONS (QUICK)

Steps:

• In small saucepan, melt butter and add chopped onions. Cook onions about 5 minutes til just tender.
• *Add garlic during the last minute.
• Add water and boullion and bring to a boil.
• Add rice, stir, put lid on and shut off heat.
• Let sit 5 minutes.
• Stir in mayo.
• Fold in peas.
• Wahlah! Easy as that!
• If you like it creamier, add more mayo!
• You can also add chopped parsley or a favorite herb.
• Serve with pepper if desired.
• Just think of this as a starting point for however you would like to make it! :).
• We like it as written, though. ;).
• And I like that it's all in one pan! LOL!

FRIED RICE LOADED WITH PEAS

Steps:

• Heat the oil over medium-high. Add the onions/shallots/scallion whites. Sautee until starts to brown.
• Add the rice. Mix until heated. Press to the side of the pan to make room for the eggs.
• Add the eggs. Scramble until mostly cooked.
• Add the soy sauce. Season with pepper. Mix well and cook until the eggs are finished cooking.
• Add the peas. Mix well.
• Top with desired toppings like furikake. Serve immediately!

RICE AND PEAS (BEANS)

Steps:

• In a large saucepan, heat the oil over medium heat.
• Add the onion and ginger and cook over med. heat, stirring, until softened, about 5 minutes.
• Add the rice and cook, stirring, until coated with the oil.
• Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk and water.
• Season with salt and pepper and bring to a boil.
• Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
• Remove the rice from the heat and let stand, covered, for 5 minutes.
• Fluff with a fork.
• Stir in the scallions and season with salt and pepper.
• Discard the Scotch bonnet and serve.

PEAS RICE

Steps:

• Wash and drain the rice.
• Heat a saucepan over a medium heat. Add butter or margarine and let melt. Stir in cloves, cinnamon, Serrano chile, and ginger. Saute briefly. Mix in rice and stir to coat it evenly. Stir in peas, salt, and sugar. Pour in water and bring the water to a boil.
• Reduce heat to simmer and let rice cook covered for 15 to 20 minutes; or until rice is tender.

WHITE RICE WITH GREEN PEAS

Steps:

• Heat oil in medium heavy saucepan over low heat. Add rice and salt and cook, stirring constantly, until beginning to color, about 5 minutes. Add the onion and continue to cook until onion softens slightly. Add water, stir, cover, and cook over lowest possible heat 2025 minutes until rice is almost done. Stir in the peas, turn off the heat, and let sit covered five minutes. Fluff with a fork and serve.