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Peas Rice

By: Sowmya  
"This is a very simple to make. Seasoned rice and peas make an excellent main meal. I am sure it will become a favorite once you try it."

Rating: This weblink has been rated 6 times with an average star rating of 4.2 Read Reviews (4)

Rate/Review | 293 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 1 cup basmati rice
  • 1 tablespoon butter or margarine
  • 2 whole cloves
  • 1 (2 inch) piece cinnamon stick
  • 1 serrano pepper, chopped
  • 1 teaspoon minced fresh ginger root
  • 1/4 cup green peas
  • salt to taste
  • 1/4 teaspoon white sugar
  • 2 cups water

Directions

  1. Wash and drain the rice.
  2. 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.
  3. Reduce heat to simmer and let rice cook covered for 15 to 20 minutes; or until rice is tender.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 76 | Total Fat: 5.9g | Cholesterol: 15mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2003 by SHRADER 
The whole family LOVED this unique flavor with a mild kick! My son hates peas but ate all of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2006 by rebecca 
Simple and delicious. I used frozen peas. Tasted great. Thanks for the recipe! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 17, 2003 by IMDOWNTHEPUB 
Very quick and Tasty Rice Recipe which goes with all sorts of dishes MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 23, 2005 by TAMAGOJI 
This was very tasty. Smells wonderful when cooking too! The only thing I did different was... MORE

 
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