Rice and Peas

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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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rice and peas


  • 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.


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5 thoughts on “Rice and Peas”

  1. 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.

  2. 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.

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