Rice With Peas Food

RICE & PEAS

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.

EASY RICE AND 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.

JASMINE RICE WITH GREEN ONIONS, PEAS, AND LEMON

Steps:

• Combine 1 3/4 cups water, rice, and salt in large saucepan. Bring to boil over high heat. Reduce heat to low; cover and cook until rice is tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Fluff with fork. Cool.
• Cook peas in medium saucepan of boiling salted water 1 minute. Drain. Rinse under cold water. Drain.
• Heat oil in large nonstick skillet over medium-high heat. Add all but 2 tablespoons green onions; sauté 30 seconds. Add rice and sauté until heated through, stirring to break pieces, about 4 minutes. Add peas, lemon juice, parsley, and lemon peel. Sauté 2 minutes to blend flavors. Transfer to serving bowl. Sprinkle with remaining green onions.

CAULIFLOWER RICE WITH BACON AND PEAS

Steps:

• In a fine mesh sieve , run the cauliflower rice under warm water to thaw
• Wrap the rice in a dish towel and squeeze out as much moisture as possible
• Over medium heat, warm the oil
• Add the shallots and cook until tender, about 3-5 minutes
• Add the cauliflower and toss to coat
• Add the chicken broth and continue cooking until warmed, about another 3-5 minutes
• Add the cream, half of the parmesan cheese, bacon, peas, lemon zest, and salt and continue cooking until the peas are warmed, about 3-5 minutes
• Garnish with remaining parmesan cheese and chives

RICE WITH PIGEON PEAS AND COCONUT

Steps:

• Wash your fresh pigeon pea and set aside.
• Dice the yellow onion and the sweet peppers. Next thinly slice the culantro leaves.
• Heat a pot to medium heat. Add the oil and let it heat up.
• Add the chopped onion and sauté for two minutes.
• Next, add the sweet peppers, garlic, and culantro leaves and continue sauteing for two more minutes.
• Add the pigeon peas and sauté for six more minutes.
• Add one and a half (1.5) cups of water and let the pigeon peas cook until they are al dente. Cooking the pigeon peas took around 15 minutes.
• Now, add the rice, coconut milk, half a cup of water, salt and black pepper, mix everything.
• Cover the pot with the lid and let it cook on low heat for around 30 minutes, or until the rice is done. Serve with your favorite protein and enjoy!

CREAMY RICE WITH PEAS AND HERBS

Steps:

• Cook rice, follow the instruction on the package.
• About 7 minutes, before the end of the cooking time, add frozen peas, mix and keep cooking.
• When the rice is cooked, add remaining ingredients. Mix well. If needed, add more milk to obtain a good texture and a good taste. Serve immediately.

LEMON RICE WITH PEAS

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.

FRIED RICE LOADED WITH PEAS

Steps:

• Heat the oil over medium-high. Add the onions/shallots/scallion whites. Sautee until starts to brown.
• Add the rice. Mix until heated. Press to the side of the pan to make room for the eggs.
• Add the eggs. Scramble until mostly cooked.
• Add the soy sauce. Season with pepper. Mix well and cook until the eggs are finished cooking.
• Add the peas. Mix well.
• Top with desired toppings like furikake. Serve immediately!

RICE PILAF WITH PEAS

Steps:

• Brown diced bacon, and drain on a paper towel.
• Drain all but 1/4 c.
• drippings.
• Cook onions in drippings till clear (about 5 mins.) Add uncooked rice, peas, broth, and pepper.
• Cover with lid and bring to boil.
• Turn burner to simmer for 15-20 minutes or until rice is tender.
• Add bacon crumbles, stir in and serve immediately.

RICE WITH 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.

LEMONY RICE & PEAS

Steps:

• Cook the rice in a large pan of boiling water for about 15 mins, drain and drizzle with a little of the olive oil, then leave to cool.
• Boil a kettle and pour the water over the peas in a small bowl. Leave them to defrost, then drain. In a large bowl, mix the rice with the peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions. Season to taste. The rice salad can now be kept in the fridge for up to 2 days. Remove from the fridge about 30 mins before serving, then stir through the coriander.

CREAMY RICE WITH PEAS AND MUSHROOMS

Steps:

• Cook and stir onions in dressing in large saucepan on medium-high heat 2 min. or until tender. Add mushrooms; cook 2 to 3 min. or until mushrooms are tender.
• Add broth and peas; stir. Bring to boil.
• Stir in rice and cream cheese; cover. Remove from heat. Let stand 8 min. Stir in lemon zest and Parmesan cheese.

PEAS RICE

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.

RICE WITH CHICK PEAS

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.

INDIAN BASMATI RICE WITH PEAS

Steps:

• Rinse your rice in a fine mesh sieve, if desired. Transfer rice to a medium saucepan and add all ingredients except peas and cilantro.
• Bring to a boil, cover and lower to a simmer. Cook white rice for 18-20 minutes, brown rice for 45-50 minutes, or until all water has evaporated.
• Add frozen peas to rice and allow to sit, covered, for 10 minutes.
• Fluff rice with a fork and transfer to a serving bowl. Sprinkle with chopped cilantro, if desired.

WHITE RICE WITH GREEN PEAS

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.

COCONUT RICE WITH PEAS AND CARROTS

Steps:

• Place the rice in a thick bottomed pot
• Add the onion and the peas and carrots
• Add 1-2 TBL water
• Stir in the turmeric and optional cilantro and cayenne powder
• Cook over medium high heat until the onions start to soften (about 5 minutes)
• Add more water as necessary to keep it from scorching or sticking.
• Add the coconut cream/milk. Pour in 2 ½ cups of water and stir to mix well
• Add salt and bring to simmer
• Turn heat to low, cover pot and let cook until rice is done (15-30 minutes depending on the type of rice you use)
• Check and stir after 10 minutes. Add more water if needed
• Cover and cook until rice is tender.

MINTED RICE WITH PEAS

Steps:

• In a small heavy saucepan bring the water to a boil, stir in the rice, the oil, and the salt, and cook the mixture, covered, over low heat for 15 minutes. Remove the pan from the heat, stir in the peas, the mint, and the zest, and let the mixture stand, covered, for 5 minutes.