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Tangy Rice and Peas

A comforting dish of fluffy rice paired with vibrant green peas and a hint of tanginess, perfect for any family gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Comfort Food, Global
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup long-grain rice, rinsed and drained You can substitute with basmati or jasmine rice.
  • 2 cups vegetable broth or water
  • 1 tablespoon olive oil or any cooking oil
  • 1 cup green peas, fresh or frozen You can replace with frozen corn.
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 teaspoon curry powder, optional For a spicy kick.
  • to taste Fresh cilantro or parsley For garnish.

Method
 

Preparation
  1. In a medium pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent, about 2-3 minutes. Toss in the minced garlic and sauté for another minute until fragrant.
  2. Stir in the rinsed rice, coating it well with the oil and onion mixture. Allow the rice to toast slightly for about 2 minutes to enhance its flavor.
  3. Add the vegetable broth along with the salt, black pepper, and curry powder (if using). Stir well and bring the mixture to a boil.
  4. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the rice is tender and has absorbed the liquid.
  5. Stir in the green peas and lemon juice. Cover again and let it sit for another 5 minutes to warm the peas through.
  6. Once done, fluff the Rice and Peas with a fork. Serve hot, garnished with fresh cilantro or parsley for an extra touch of flavor.

Notes

Store leftovers in an airtight container. This dish can last up to 4 days in the refrigerator or can be frozen for a month. Reheat with a splash of water to restore moisture.