Heather says:
My family enjoys this simple dish, it goes well with most standard chicken recipes. Oddly enough, my kids who are not overly fond of peas do not mind their presence.
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Ingredients
- 1 TBSP butter
- 1 small onion diced
- 1 cup uncooked long grain rice
- 2 cups chicken stock (or broth)
- 1 cup frozen peas
In a skillet with a tight lid heat the butter over medium-low heat. (If you need numbers, that’s 3 or 4)
Add the onion and cook until soft, stirring often. Add the uncooked rice, stir frequently and cook for an additional 2 – 3 minutes. Add the stock, turn up the heat to medium high (6 – 7), bring to a boil and cover tightly.
Immediately reduce the heat to low, unless you enjoy cleaning up boil overs.
Cook for an additional 15 – 20 minutes. Two or three minutes before removing from the heat stir in the peas.
Pepper to taste.
Enjoy.
Peas are a huge staple in my meals. They are the only green veggie my kid will eat! This is perfect!
I heard this morning that the price of rice has doubled in the last few months. Wonder what effect this will have on rice-based dishes. Even with the price doubling it will be cheaper than a meal heavy on meats and expensive, store-bought produce. I imagine it will have a much higher impact in other parts of the world.
This is one of my favorite simple sides. A simple way to “jazz it up” is to add some diced baby bella mushrooms and a little cajun seasoning. Skip the cajun if you don’t like the spice.
You can make it a complete meal – one that is fancier-tasting than it costs – by adding some sauteed shrimp or scallops if you can get them cheap.
Risi e bisi…..I love it! Good, cheap, & nourishing.
I hide peas in mac and cheese. hidden veggies = eaten veggies. I also shred carrots into meatloaf.