Picture by home cooking
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Prep Time10 Mins
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Cook Time20 Mins
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Serving4
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View400
Indulge in the vibrant colors and flavors of this delightful Rice with Corn and Peas recipe. This dish combines the sweetness of corn, the earthiness of peas, and fluffy rice for a comforting and nutritious meal. Perfect as a side or a light main course, this recipe is a crowd-pleaser that's quick and easy to prepare.
Ingredients
Nutrition
Per Serving
- Note: Nutritional values are approximate and may vary based on specific ingredients used.
- Daily Value*
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Calories17%
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Carbohydrates: 51g12%
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Protein: 6g8%
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Fat: 5g2%
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Saturated Fat: 3g15%
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Cholesterol: 12mg4%
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Fiber: 3g12%
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Sugars: 2g
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Vitamin A10%
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Vitamin C10%
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Calcium2%
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Iron8%
Tips and Recommendations
- Customize the dish by adding diced red bell peppers, carrots, or diced cooked chicken for extra texture and flavor.
- A squeeze of fresh lemon juice or a sprinkle of grated Parmesan cheese can add an extra layer of flavor to this simple dish.
- This rice pairs well with grilled meats, fish, or tofu, or can be enjoyed as a standalone vegetarian main course.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice for added fiber and nutrition, but it may require a longer cooking time and more liquid.
2. Can I use fresh corn and peas instead of frozen?
Absolutely! Fresh corn and peas are a great choice when they are in season and can add a wonderful burst of flavor.
Picture by jernejkitchen
Instructions
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1. Rinse the rice under cold running water until the water runs clear to remove excess starch.
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2. In a large skillet or saucepan, melt the butter (or heat the olive oil) over medium heat.
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3. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
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4. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
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5. Add the rinsed rice to the skillet and toast it for 1-2 minutes, stirring frequently.
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6. Pour in the vegetable broth or water, and add the dried thyme, salt, and black pepper. Stir well to combine.
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7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
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8. While the rice is cooking, thaw the frozen corn and peas by running them under warm water. Drain any excess water.
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9. Once the rice is cooked, fluff it with a fork.
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10. Gently fold in the thawed corn and peas until they are evenly distributed.
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11. Taste and adjust the seasoning with salt and black pepper.
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12. Serve hot, garnished with fresh parsley leaves if desired.
