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Tangy Rice and Peas

A flavorful, vibrant dish that combines fluffy rice and fresh peas, dressed tangily for a delightful meal experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup long-grain white rice Rinse under cold water until clear
  • 2 cups water For cooking rice
  • 1 cup green peas Fresh or frozen
  • 1 tablespoon olive oil For the dressing
  • 1 tablespoon lemon juice Adds tanginess
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper For seasoning
  • optional Fresh chopped parsley for garnish Adds visual appeal

Method
 

Preparation
  1. Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch.
  2. In a medium-sized pot, bring 2 cups of water to a boil. Add the rinsed rice, reduce heat to low, and cover, simmering for about 18 minutes until all the water is absorbed.
  3. Remove from heat and let sit, covered, for another 5 minutes.
  4. In the last few minutes of cooking, if using frozen peas, add them to the pot. If using fresh peas, steam or boil them until tender.
  5. In a small bowl, whisk together 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder, seasoning with salt and pepper.
  6. Fluff the rice with a fork, then fold in the cooked peas and dressing until evenly coated.
  7. Garnish with fresh chopped parsley and enjoy warm or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 1 month. To reheat, microwave until warmed or stir in a pan over low heat, adding a splash of water if needed.