Rice With Peas Recipes

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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.

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

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.

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 WITH CHICK PEAS



Rice with Chick Peas image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings.

Number Of Ingredients 12

1/2 pound dried chick peas, picked over and soaked for 3 hours or overnight
2 quarts water
1 bay leaf
2ounce piece salt pork, rind removed
1 large onion, finely chopped
5 cloves garlic, finely chopped
1 yellow bell pepper, stemmed, seeded, and finely chopped
3 ounces smoked slab bacon, rind removed and cut into 1/4inch dice
1 1/2 cups long grain white rice
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup dry sherry

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.

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.

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

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

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 AND PEAS



Rice and Peas image

Make and share this Rice and Peas recipe from Food.com.

Provided by Dave C

Categories     Long Grain Rice

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (15 1/2 ounce) can red kidney beans
2 cups water
1 (13 1/2 ounce) can coconut milk
1 teaspoon garlic
1 small onion, diced
2 green onions, diced
1 teaspoon black pepper
1 teaspoon thyme
salt
2 cups long-grain rice

Steps:

  • Combine kidney beans, 2 cups water, coconut milk and garlic in a covered medium-size pot and bring to a boil.
  • Add onion, green onion, black pepper, thyme and salt to taste.
  • Simmer on medium heat.
  • Stir in rice and mix well.
  • Cook on low heat until rice is tender, about 15 minutes.
  • Fluff before serving.

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

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

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What is the best way to cook with peas and rice?
It's a great compromise! 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.
Is this authentic Jamaican rice and peas recipe for You?
If you love a certain wow factor about your food, then this authentic Jamaican rice and peas recipe is definitely for you! Super easy and nutritious!
What is rice and peas?
Rice and peas are also very common on the African continent, especially when it comes from Ghana. There, rice and peas are known as moros de guandules con coco, or Moorish pigeon peas with coconut.

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