Rice with Corn and Peas

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 cup frozen corn kernels
• 1 cup frozen peas
• 2 tbsp olive oil
• ½ tsp salt
• 2 tbsp fresh parsley

Instructions

1. 1

   Rinse the 1 cup rice in a fine-mesh strainer until the water runs clear. In a medium saucepan, combine the rice, 2 cups water, and 1/2 tsp salt. Bring to a boil over high heat.

2. 2

   Once boiling, reduce heat to low, cover, and simmer until the rice is tender and has absorbed the water, about 15-18 minutes. Remove from heat and let stand, covered, for 5 minutes.

3. 3

   While the rice cooks, heat the 2 tbsp olive oil in a large skillet over medium heat. Add the 1 cup corn and 1 cup peas and cook, stirring occasionally, until heated through and slightly golden, about 5-7 minutes.

4. 4

   Fluff the cooked rice with a fork and add it to the skillet with the corn and peas. Stir gently to combine, ensuring the vegetables are evenly distributed.

5. 5

   Remove from heat and stir in the 2 tbsp chopped fresh parsley. Season with additional salt to taste. Serve warm.

Tools you’ll need

• fine-mesh strainer
• medium saucepan with lid
• large skillet
• fork

More recipes like this

• 

  Cheese Tart

  45 min

• 

  Clay Pot Seafood Stew

  20 min

• 

  Brownie with Whipped Cream and Berries

  10 min

• 

  Coconut Cookies

  25 min