Buttered Rice With Peas Recipes

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PEAS RICE



Peas Rice image

This is a very simple to make. Seasoned rice and peas make an excellent main meal. I am sure it will become a favorite once you try it.

Provided by Sowmya

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 2

Number Of Ingredients 10

1 cup basmati rice
1 tablespoon butter or margarine
2 whole cloves
1 (2 inch) piece cinnamon stick
1 serrano pepper, chopped
1 teaspoon minced fresh ginger root
¼ cup green peas
salt to taste
¼ teaspoon white sugar
2 cups water

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.

Nutrition Facts : Calories 406.7 calories, Carbohydrate 78.8 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 2.8 g, Protein 8.3 g, SaturatedFat 4 g, Sodium 45 mg, Sugar 0.9 g

BUTTERED RICE WITH PEAS



Buttered Rice with Peas image

This simple and simply delicious colorful side dish is ready in only 15 minutes and features a medley of bell peppers, sweet peas and Parmesan cheese.

Provided by By Inspired Taste

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 8

1 cup uncooked instant brown rice
1 1/4 cups water
2 tablespoons butter
1 orange, red or yellow bell pepper, finely chopped
1 cup frozen sweet peas (from 12-oz bag)
2 medium green onions, thinly sliced (2 tablespoons)
1/4 cup grated Parmesan cheese
Salt and freshly ground pepper to taste

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.

Nutrition Facts : ServingSize 1 Serving

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.

LEMON RICE WITH PEAS



Lemon Rice with Peas image

This lemon rice with peas makes the perfect side dish for any meal! Don't love peas? Make it your own by mixing in your favorite vegetables.

Provided by ReaLemon/ReaLime

Categories     Trusted Brands: Recipes and Tips     ReaLemon/ReaLime

Time 30m

Yield 6

Number Of Ingredients 9

1 ½ cups uncooked long grain rice
¼ teaspoon dried thyme
2 tablespoons margarine
1 (14.5 ounce) can chicken broth
1 ¼ cups water
¼ cup ReaLemon® lemon juice from concentrate
¼ teaspoon pepper
¾ cup frozen peas
2 tablespoons sliced almonds, toasted

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.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 40.4 g, Cholesterol 1.5 mg, Fat 5.1 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 356.4 mg, Sugar 1.5 g

RICE WITH PEAS



Rice With Peas image

Provided by Pierre Franey

Categories     dinner, side dish

Time 30m

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, Calories 280, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 504 milligrams, Sugar 4 grams, TransFat 0 grams

RICE AND PEAS



Rice and Peas image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 12

1/2 pound dry red kidney beans
1 whole coconut
4 cups water
1 teaspoon olive oil
1 clove garlic
1/2 onion
1 scallion, crushed
1 sprig thyme
1/2 stick butter
1/2 teaspoon black pepper
1 teaspoon salt
2 cups rice

Steps:

  • Wash beans and soak overnight in water.
  • Remove coconut from husk and finely grate. Add water and squeeze through a strainer. Set aside the coconut and coconut milk.
  • In a stock pot, add oil and heat. Add beans, garlic and onion. Bring to a boil, reduce to a simmer and cook. When beans are cooked, add the coconut milk, scallion, thyme, salt, pepper and bring to a boil.
  • Add the rice and stir with a fork so beans are evenly distributed throughout rice. Add butter. Cover and simmer for 30 minutes.

BASIC BUTTERED PEAS



Basic Buttered Peas image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 quart water, for boiling
1 pound peas
1 tablespoon salt (for boiling peas)
1 tablespoon butter
Salt and freshly ground black pepper
Optional additions: pearl onions and lettuce, freshly chopped tarragon, chives, mint, parsley, soaked and chopped dried wild mushrooms or chopped prosciutto.

Steps:

  • Shell the peas if using fresh peas, if using frozen defrost fully before cooking. Bring the water to a rapid boil. Stir in the salt and add the peas. Boil the peas for 1 minute or until they are cooked. Drain the peas when done and add peas to a wide skillet over high heat. Toss in pan until fully dry. Add butter and salt and pepper to taste. Add any optional additions if you choose, and combine.

ITALIAN RICE AND PEAS



Italian Rice and Peas image

This rice is a little moister than most rice dishes. It goes well with other veggies. It is a speciality of Venice

Provided by Bergy

Categories     Long Grain Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs fresh peas, shelled (you can use frozen but fresh is better)
2/3 cup long grain rice, uncooked (Basmati)
1 onion, finely chopped
1 stalk celery, finely chopped
1/2 cup dry white wine
3 cups boiling water
2 chicken stock cubes
3 ounces butter
2 tablespoons parmesan cheese, grated
salt and pepper

Steps:

  • Melt 2 oz of butter in a saucepan.
  • Add chopped onion and celery, cook until just translucent.
  • Add rice, cook a few minutes more, stirring to coat the rice with butter.
  • Add wine, 1 cup of boiling water and crumbled stock cubes.
  • Bring to a boil, add peas.
  • Reduce heat, simmer uncovered until the water has evaporated.
  • Add another cup of boiling water, cook until evaporated.
  • Add the final cup of boiling water.
  • Keep cooking until the water is almost absorbed.
  • Overall cooking time is about 20 minutes.
  • Stir in the Parmesan cheese and 1 oz butter.
  • Add salt& pepper to taste.

Nutrition Facts : Calories 455.7, Fat 19, SaturatedFat 11.6, Cholesterol 48.2, Sodium 792, Carbohydrate 53.7, Fiber 9.7, Sugar 11.4, Protein 13.3

PARMESAN BUTTERED RICE



Parmesan Buttered Rice image

Parmesan Buttered Rice is recommended by Rose Marie Dama of Waco, Texas. "The flavorful and simple topping gives rice a tasty twist we enjoy," Rose Marie assures.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6-8 servings.

Number Of Ingredients 5

3 cups water
1-1/2 cups uncooked long grain rice
1/2 cup butter, cubed
1-1/2 cups grated Parmesan cheese
1 tablespoon minced fresh parsley

Steps:

  • In a large saucepan, bring water to a boil; stir in rice. Reduce heat to low; cover and cook for 20 minutes or until tender. Meanwhile, in a skillet over medium heat, melt butter until browned. Place rice in a serving dish and sprinkle with Parmesan cheese. Pour butter over rice; cover and let stand for 2-3 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 296 calories, Fat 16g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 397mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

RICE WITH MUSHROOMS AND PEAS



Rice with Mushrooms And Peas image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 4

3/4 cup long-grain rice
1/4 pound white mushrooms, portobellos or creminis
1 teaspoon olive oil
1/2 cup frozen peas

Steps:

  • Combine the rice with 1 1/2 cups water in a heavy-bottomed pot, and bring to a boil. Reduce heat, cover and simmer, cooking a total of 17 minutes, until water is absorbed and rice is tender.
  • Meanwhile, wash, trim and slice mushrooms. Heat oil in a nonstick pan, and saute the mushrooms until they begin to give off liquid.
  • Two minutes before rice is cooked, stir in the mushrooms and peas and finish cooking.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 2 grams, Carbohydrate 62 grams, Fat 3 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 43 milligrams, Sugar 3 grams

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