Prep 5 mins
Cook 15 mins
Forget sautéing the onions, adding that blasted bay leaf, or the boring chicken bouillon to your rice. All you need is a nice plain, simple rice to accompany all your stews and saucy or juicy foods. The peas in this recipe bring out the wonderful taste of rice.
- 1 1⁄2 cups parboiled long grain rice
- 1 -1 1⁄2 cup frozen peas
- 1 dash olive oil
- 1 dash parsley flakes
- 3 cups water
- Add water and peas to a medium saucepan. Bring to a boil. Season with salt, making sure it tastes like the sea.
- Add rice, parsley flakes, pepper, and a couple of drops of olive oil.
- Reduce heat to low and cover. Cook for 10 minutes or until you see those holes forming that you normally see when cooking rice.
- The rice should be al dente at this point.
- Remove from heat and then immediately take a paper towel, cover the pot, and add the lid.
- Let it steam in the residual heat for another five minutes.
- Serve with anything your heart desires.
i fixed this rice to go alongside chili verde. it was easy to fix, but too soggy. perhaps the amount of water should be decreased. also, i think it should have a little more flavor. the peas alone don't seem to do it.
made for the bargain basement tag game.