Rice & Peas
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | tablespoon |
olive oil
|
|
| ⅓ | each |
onions
chopped |
|
| ⅓ | cup |
rice
|
|
| ⅓ | package |
green peas
frozen |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 13/16 | cups |
vegetable stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 0.3 | each |
onions
chopped |
|
| 79 | ml |
rice
|
|
| 0.3 | package |
green peas
frozen |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 192 | ml |
vegetable stock
|
|
Directions
Heat the oil in a medium-size heavy saucepan.
Sauté the onions until tender.
Add the rice and stir until all grains are well-coated.
Add peas, salt and pepper (you may want to use less salt if you plan to use vegetable broth), and stir.
Add hot water or broth, bring to a boil and cook over low heat for 25 minutes.
