Brown Rice With Peas And Cilantro Recipes

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RICE WITH PEAS AND CILANTRO



Rice with Peas and Cilantro image

Steeped in aromatics and studded with peas, this grain-and-veggie combo is more substantial than a typical side.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 9

1 cup fresh cilantro, stems reserved
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
1/4 teaspoon chili powder
Coarse salt and freshly ground pepper
1 cup long-grain rice
1 1/2 cups water
1 pound fresh peas, shelled (1 1/2 cups)

Steps:

  • Tie together reserved cilantro stems with kitchen twine.Heat oil in a medium pot over medium heat. Cookonion and garlic, stirring occasionally, until tender, about8 minutes. Add chili powder, and season with salt andpepper; cook for 1 minute. Add rice, and stir to coat. Addcilantro-stem bundle and the water; bring to a boil.Reduce heat to low, and gently simmer, covered, until wateris absorbed, about 15 minutes.
  • Remove from heat, and add peas (do not mix). Cover, andlet stand for 10 minutes. Discard cilantro-stem bundle.Season with salt and pepper. Stir in cilantro leaves.

FRIED RICE WITH CILANTRO AND PEAS



Fried Rice with Cilantro and Peas image

Categories     Herb     Rice     Side     Vegetarian     Quick & Easy     Oscars     Back to School     Dinner     Winter     Potluck     Gourmet

Yield Serves 4 to 6 as a side dish

Number Of Ingredients 8

1 cup fresh cilantro sprigs
4 scallions
2 teaspoons cumin seeds
1 tablespoon vegetable oil
4 cups chilled cooked white rice (see note above)
1 tablespoon seasoned rice vinegar
1 tablespoon soy sauce such as Kikkoman
1 cup frozen peas

Steps:

  • Chop cilantro and thinly slice scallions. In a large nonstick skillet cook cumin seeds in oil over moderately high heat, stirring, until fragrant, about 1 minute. Add rice and fry, stirring occasionally, until heated through, about 3 minutes. Add vinegar and soy sauce, stirring to coat rice, and stir-fry until liquid is evaporated. Stir in cilantro, scallions, and peas and stir-fry until heated through, about 2 minutes, seasoning with salt if necessary.

COCONUT CILANTRO RICE WITH PEAS AND CASHEWS



Coconut Cilantro Rice with Peas and Cashews image

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 cup coconut
1 tablespoon canola oil
2 cups jasmine rice
3 cups chicken stock
1 (15-ounce can coconut milk
1/4 cup chopped cilantro leaves
1/3 cup roughly chopped cashews
1 cup frozen peas
1 teaspoon salt

Steps:

  • In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside. In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.
  • Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes. Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.

ZESTY CILANTRO FLOUNDER WITH PIGEON PEAS AND RICE



Zesty Cilantro Flounder with Pigeon Peas and Rice image

Whisk together a simple zesty cilantro sauce to awaken the sweet, bright flavors of flounder. Bake to perfection and serve with pigeon peas and rice, a popular and satisfying accompaniment throughout the Caribbean.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1 cup fresh cilantro, chopped
1/2 to 1 teaspoon Caribbean hot pepper sauce
Grated zest and juice of 1 lime Kosher salt
4 5-ounce skinless flounder fillets
4 shallots, diced
1 stalk celery, diced
1 jalapeno pepper, diced (remove seeds for less heat)
1 15-ounce can pigeon peas, drained and rinsed
1 10-ounce package frozen brown rice (about 2 cups)
2 plum tomatoes, diced
Freshly ground pepper

Steps:

  • Preheat the oven to 450 degrees F. Whisk 1 tablespoon each olive oil and cilantro, the hot sauce, lime zest and 1/2 teaspoon salt in a medium bowl. Put the fish in a large baking dish, leaving room between the fillets; top with the cilantro sauce. Bake until the fish is opaque and cooked through, 10 to 15 minutes.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the shallots, celery, jalapeño, the remaining cilantro and ½ teaspoon salt. Cook until the vegetables start softening, about 3 minutes.
  • Stir the pigeon peas and 1 cup water into the pot. Bring to a boil, then add the rice and tomatoes; cook until warmed through, about 2 minutes. Stir in the lime juice and season with salt and pepper. Serve the fish with the pigeon peas and rice.

Nutrition Facts : Calories 410, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 75 milligrams, Sodium 800 milligrams, Carbohydrate 41 grams, Fiber 6 grams, Protein 28 grams, Sugar 4 grams

RACHEL'S VEGAN CILANTRO LIME BLACK-EYED PEAS



Rachel's Vegan Cilantro Lime Black-Eyed Peas image

Black-eyed peas are a veggie/bean I don't use too much in my cooking and I'd like to use them more. Most recipes I've seen using them call for baking or frying up with ham or pork. This is simple, vegan, and has lots of flavor. Make sure that you are using dry black-eyed peas-- not canned. Better yet, you don't have to pre-soak these like you normally have to with dried beans. Variation hint: if you don't care much for the cilantro lime part, just nix them, add 1 tsp lemon juice instead. I also think this recipe would do great in a slow cooker like a Crockpot.

Provided by the80srule

Categories     < 4 Hours

Time 1h40m

Yield 6 , 6-8 serving(s)

Number Of Ingredients 10

2 cups black-eyed peas
4 cups vegetable stock (or broth)
1 medium onion, finely diced
1 teaspoon minced garlic (2 cloves)
2 tablespoons olive oil
2 teaspoons lime juice
1/2 cup cilantro, chopped
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon brown sugar (or turbinado)

Steps:

  • In a small saucepan or frying pan, heat up the olive oil. Saute the onion and garlic until nice and brown.
  • Wash the black-eyed peas and remove any stones, dirt, etc. Put them into a Dutch oven (although being ghetto, I use my hand-me-down lobster pot and it works just fine. Any large pot will do.).
  • Add the browned onion, plus all the other ingredients listed. Mix well. Bring it to a boil.
  • Lower the temperature to medium/medium-high. Cover the Dutch Oven or pot and let it all simmer for about 70-90 minutes or until the peas are nice and tender.
  • Awesome side dish, or great when served over brown rice with some greens for a complete vegan meal!

Nutrition Facts : Calories 113.8, Fat 5, SaturatedFat 0.7, Sodium 531.6, Carbohydrate 14, Fiber 3, Sugar 1.6, Protein 4

EASY SPICED BROWN RICE WITH CORN



Easy Spiced Brown Rice With Corn image

An easy-to-prepare rice dish with frozen corn kernels seasoned with cumin and cilantro.

Provided by CLOUDSSUNRAIN

Categories     Side Dish     Vegetables     Corn

Time 1h5m

Yield 6

Number Of Ingredients 7

2 cups water
1 cup brown rice
1 tablespoon olive oil
½ teaspoon salt
1 cup frozen corn kernels
½ teaspoon dried cilantro
½ teaspoon cumin seed

Steps:

  • In a saucepan, mix the water, rice, olive oil, and salt, and bring to a boil. Mix in the corn, cilantro, and cumin. Reduce heat, cover, and simmer 45 to 60 minutes, until the liquid has been absorbed.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 24.4 g, Fat 3.2 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 198.3 mg, Sugar 0.9 g

EASY RICE AND PEAS



Easy Rice and Peas image

Even folks who aren't fond of vegetables will gobble up this simple-to-prepare side dish. For even more color, toss in some chopped frozen carrots.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

2 cups water
1 tablespoon butter
1 teaspoon salt
2 cups uncooked instant rice
1 cup frozen 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.

Nutrition Facts : Calories 233 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 662mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

COCONUT CILANTRO RICE WITH PEAS AND CASHEWS



Coconut Cilantro Rice With Peas and Cashews image

Make and share this Coconut Cilantro Rice With Peas and Cashews recipe from Food.com.

Provided by swissms

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup shredded coconut
1 tablespoon canola oil or 1 tablespoon vegetable oil
2 cups jasmine rice (uncooked)
3 cups low sodium chicken broth
1 (15 ounce) can coconut milk (unsweetened)
1/4 cup chopped cilantro leaf
1/3 cup roughly chopped cashews
1 cup frozen peas
1/2-1 teaspoon salt (to taste)

Steps:

  • In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside.
  • In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.
  • Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes.
  • Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.

COPYCAT CHIPOTLE® CILANTRO-LIME BROWN RICE



Copycat Chipotle® Cilantro-Lime Brown Rice image

This recipe is a great spin-off on your conventional (and let's face it, plain) side dish of rice at dinner. The brown rice provides a nutritious, fiber-packed alternative to white rice, and the cilantro and the lime gives this dish an extra dash of delicious Mexican flavor.

Provided by skinnymom

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 7

4 cups water
2 cups brown rice
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon extra-virgin olive oil
1 teaspoon sea salt
½ cup chopped fresh cilantro

Steps:

  • Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes.
  • Transfer brown rice to a large bowl and cool slightly, 5 to 7 minutes.
  • Whisk lime juice, garlic, olive oil, and salt together in a bowl; stir into rice. Fold cilantro into rice mixture.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 73.6 g, Fat 3.8 g, Fiber 3.4 g, Protein 7.3 g, SaturatedFat 0.7 g, Sodium 453.9 mg, Sugar 0.9 g

PARMESAN PEAS 'N' RICE



Parmesan Peas 'n' Rice image

Parmesan Peas 'n' Rice are a wonderful complement for any meal. My husband, John, likes rice but isn't crazy about peas, and I'm just the opposite. It's a great compromise!

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 7

1/3 cup uncooked long grain rice
1 green onion, chopped
1 tablespoon butter
1 cup chicken broth
1/8 teaspoon pepper
2/3 cup frozen peas, thawed
1 tablespoon grated Parmesan cheese

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.

Nutrition Facts : Calories 221 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 626mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

RICE & PEAS



Rice & peas 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

Time 25m

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, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.04 milligram of sodium

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