Best Rice With Peas And Parsley Recipes

EASY CHEESY RICE PILAF

Steps:

• Melt butter on medium-high heat in a medium skillet or saucepan. Add chopped onions and bell peppers. Sautè until soft, but don't let them brown, about 4 minutes.
• Add rice, salt, and bay leaf to the onions and bell peppers. Cook 1 minute.
• Stir in the chicken stock (I use reconstituted chicken bouillon. Cover and simmer on low until the rice is soft and tender, usually about 15-20 minutes.
• Add the peas. Cover and let simmer for 5 minutes or until you don't see any liquid in the rice. Remove from the heat and sit for 10 minutes before serving.
• When ready to serve, remove the bay leaf, and use a spoon or a fork to fluff the rice before adding cheese and parley. Add some freshly ground pepper if desired.

AWESOME RICE PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
• Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

RICE WITH PARSLEY

Steps:

• Combine broth and salt in heavy large pot. Bring to boil. Add rice. Return to boil. Reduce heat to low. Cover; cook until broth is absorbed, about 25 minutes. Remove from heat. Mix in parsley and butter. Cover; let stand until butter melts, about 5 minutes. Fluff rice with fork. Season with salt and pepper.

PARMESAN PEAS 'N' RICE

Steps:

• In a small saucepan, saute rice and onion in butter until onion is tender. Stir in broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add peas; cover and cook 5-6 minutes longer or until liquid is absorbed and rice is tender. Stir in cheese.

JASMINE RICE WITH GREEN ONIONS, PEAS, AND LEMON

Steps:

• Combine 1 3/4 cups water, rice, and salt in large saucepan. Bring to boil over high heat. Reduce heat to low; cover and cook until rice is tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Fluff with fork. Cool.
• Cook peas in medium saucepan of boiling salted water 1 minute. Drain. Rinse under cold water. Drain.
• Heat oil in large nonstick skillet over medium-high heat. Add all but 2 tablespoons green onions; sauté 30 seconds. Add rice and sauté until heated through, stirring to break pieces, about 4 minutes. Add peas, lemon juice, parsley, and lemon peel. Sauté 2 minutes to blend flavors. Transfer to serving bowl. Sprinkle with remaining green onions.

RICE WITH CARROTS AND PEAS (RICE COOKER)

Steps:

• Melt 1 TBSP of butter in a small skillet over medium heat.
• Add the carrots and cook, stirring, until they begin to soften, 2-3 minutes.
• Place rice in rice cooker bowl.
• Add beef stock, parsley, thyme, peas and sauteed carrots; stir to combine.
• Close cover; set to regular cycle.
• When machine switches to Keep Warm cycle, let the rice steam for 10 minutes.
• Fluff rice with wooden or plastic rice paddle or wooden spoon.
• This rice will hold for 1-2 hours on Keep Warm cycle.
• When ready to serve, add remaining 1 TBSP butter and almonds; stir to distribute.
• Serve immediately.

EASY RICE AND PEAS

Steps:

• Bring water, butter and salt to a boil in a large saucepan. Add rice and peas. Cover and remove from the heat. Let stand for 5-7 minutes or until all of the water is absorbed.