RICE AND PEA RECIPE RECIPES

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RICE WITH PEAS RECIPE - NYT COOKING



Rice With Peas Recipe - NYT Cooking image

Provided by Pierre Franey

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons finely chopped onion
1 cup rice
1 1/2 cups water
1 bay leaf
Salt to taste if desired
2 cups fresh peas or one 10-ounce package frozen 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.

Nutrition Facts : @context http//schema.org, Calories 280, UnsaturatedFatContent 2 grams, CarbohydrateContent 48 grams, FatContent 6 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 4 grams, SodiumContent 504 milligrams, SugarContent 4 grams, TransFatContent 0 grams

RICE & PEAS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Rice & peas recipe - Recipes and cooking tips - BBC Good Food image

Serve rice and peas as a side with Caribbean-style jerk chicken, or other barbecued meats. The 'peas' are actually kidney beans

Provided by Anna Glover

Categories     Dinner, Lunch, Side dish, Supper

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield Serves 4 as a side

Number Of Ingredients 6

400g can kidney beans , rinsed and drained
400ml can low-fat coconut milk
½ tsp dried thyme
½ tsp ground allspice
6 spring onions , sliced
200g long grain rice

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.

Nutrition Facts : Calories 335 calories, FatContent 9 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 6 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.04 milligram of sodium

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