Easy Rice And 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

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

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.

JAMAICAN RICE AND PEAS



Jamaican Rice and Peas image

This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and red pepper flakes.

Provided by In the Kitchen with Iesha

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 40m

Yield 8

Number Of Ingredients 15

2 cups uncooked jasmine rice
1 tablespoon olive oil
3 cloves garlic, minced
3 green onions, chopped
3 sprigs fresh thyme leaves
1 (28 ounce) can kidney beans, drained
2 cups chicken stock
1 (14 ounce) can coconut milk
1 Scotch bonnet pepper, stemmed
1 tablespoon salt
1 teaspoon brown sugar
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
½ teaspoon ground allspice
½ teaspoon cayenne pepper

Steps:

  • Rinse rice in a fine strainer.
  • Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
  • Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 60.1 g, Cholesterol 1.5 mg, Fat 13 g, Fiber 9.3 g, Protein 10.7 g, SaturatedFat 9.6 g, Sodium 1385.8 mg, Sugar 1.1 g

WHITE RICE WITH GREEN PEAS



White Rice with Green Peas image

Provided by Food Network

Categories     main-dish

Yield Four servings

Number Of Ingredients 6

3 tablespoons vegetable oil
1 cup raw basmati rice
1 teaspoon salt
1 large sweet onion, chopped
2 cups water
1 cup frozen baby peas, or fresh peas blanched 3 minutes in boiling water

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.

RICE AND PEAS



Rice and Peas image

Provided by Food Network

Categories     side-dish

Time 40m

Yield about 4 servings

Number Of Ingredients 7

1 (15-ounce) can red kidney beans
1 1/2 cups coconut milk
3 spring onion stalks, chopped
1 sprig fresh thyme
Salt and pepper
2 cups long-grain rice
1 whole Scotch bonnet pepper

Steps:

  • Place beans, coconut milk, onions, thyme, salt, and pepper in large saucepan and add rice. Top with water, if necessary, so that there is about 2 1/2 times as much liquid as rice and beans. Place the hot pepper on top and bring to a boil. Reduce the heat and cover. Let the rice steam slowly for about 25 to 30 minutes or until all the liquid is absorbed and the rice is tender. Do not stir while cooking or allow the pepper to burst.
  • Remove the pepper and thyme stalk, then fluff lightly before serving.

CHEESY RICE WITH PEAS



Cheesy Rice with Peas image

"I start by assembling Cheesy Rice with Peas, so it can bake while I work on the rest of the meal," she explains. I usually have leftover cooked rice in the refrigerator, so this side dish goes together quickly.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 4

2-1/4 cups cooked long grain rice
1 package (10 ounces) frozen peas, thawed
1 jar (6 ounces) sliced mushrooms, drained
6 ounces process cheese (Velveeta), cubed

Steps:

  • In a large bowl, combine all the ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes or until heated through. Stir before serving.

Nutrition Facts : Calories 213 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 511mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein.

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

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