Rice with peas and onions was one vegetable dish that my mom could get everyone to eat.
Jump to RecipeI loved it then, and I still do.
The Ingredients
This recipe is simple to make and uses up leftover rice. If you don’t have leftover rice, just make the rice earlier and let it cool.
Brown or white rice? It doesn’t matter. Use what you have, it will taste great!
I use frozen peas but fresh onion. It helps to put the peas in a colander and let them defrost, but you can also throw them into the pot frozen (just be ready for a bit of spitting from the pan.)
Rice with Peas and Onions Are Healthy
It is better to cool the rice rather than using it hot from the pot. By cooling the rice, you are changing its starch content from regular starch to resistant starch. That makes it healthier for your blood sugar levels (https://pubmed.ncbi.nlm.nih.gov/26693746/).
Cooled rice also fries better.
The onions have important antioxidants and probiotics, helping your heart, gut, and inflammation issues.
And peas have a lot of fiber! Just another good reason to give this recipe a try.
Rice with Peas and Onions
Ingredients
- 2 c. cooked rice
- ½ c. onion thinly sliced
- 12 oz. frozen peas
- 2 tbsp. olive oil
- salt and pepper to taste
Instructions
- Put one tablespoon of oil into a heated pan. Add the onion and saute about five minutes.
- Add peas to the pan and saute briefly (1 min.).
- Add the second tablespoon of oil. Then add the cooked rice.
- Saute mixture for about 5 minutes, turning rice often. You may want to add more oil for a crispy crust on the rice.
- Add salt and pepper to taste.
- Serve immediately.
