A portion of boiled rice with corn and green peas can become both a universal side dish and a separate light dish, very appropriate in the hot season. It should be boiled in such a way that the long grains do not stick together - and this is a whole art. The presented recipe will help to master it completely.

The water must be salted abundantly, otherwise the rice will turn out tasteless. fried on butter vegetables will make the taste unsurpassed.

A hill of snow-white cereals can be laid out beautifully with the help of a special mold - and a simple dish sprinkled with herbs will take the form of an exquisite restaurant dish.

Ingredients

  • long grain rice 200 g
  • canned corn 1 can
  • frozen peas 150 g
  • vegetable oil for frying
  • ground black pepper
  • greens for serving

Cooking

1. Rinse the rice thoroughly under running water so that the water in the bowl remains clear.

2. Pour the rice into a saucepan, fill it with about a liter of water and put it on medium fire. After the water boils, reduce the heat, add a small pinch of salt and continue to cook for 15-25 minutes until the rice is cooked. Stir as needed to keep the rice grains from sticking to the bottom.

3. Remove the cooked rice from the heat, put it in a colander and rinse thoroughly with hot water. Leave to drain in a colander for 7-10 minutes.

4. Fresh and frozen peas are suitable for the dish. Put a frying pan on the stove and add some vegetable oil, leave to warm up. Add green peas and fry over medium heat for 5-6 minutes, add vegetable oil or boiled water if necessary.

5. Rinse canned corn under running water, let the water drain. Add to the fried peas in the pan and continue to fry already on low heat for 5-7 minutes, stirring occasionally.

Rice is one of the most versatile side dishes. By adding various vegetables and spices, you can get a completely different side dish every time.

A simple cooking recipe

In this recipe, rice will be cooked in a pan. This method allows you to use a minimum of dishes. To begin with, rinse the cereal well in ice water. Leave it in a colander to drain and dry.

Meanwhile, heat a small amount of vegetable oil in a frying pan. We cut the onion into not too small cubes. You can also add carrots if you like. Fry the onion until soft. Lightly salt and put half a teaspoon of turmeric.

We put the rice and carefully stir the contents so that each rice is in the oil. This will allow the garnish to remain crumbly. Bring the water to a boil and pour the contents of the pan. Salt to taste. We cover with a lid.

As soon as the cereal is ready, put the corn from the can. First you need to throw out the corn kernels in a sieve to glass the liquid. We warm up our side dish for another 5 minutes and turn off the fire.

Rice with corn is ready! By the same analogy, you can cook this side dish in the oven or slow cooker.

Read how to cook incredibly delicious - choose your favorite recipe.

Take note of the stewed eggplant with meat - this is delicious stew, which is also very useful and satisfying.

How to cook an amazing cupcake in a slow cooker. Its taste will simply amaze you.

Rice with corn and green peas

Rice with corn and peas is prepared in almost the same way. However, we will add red pepper and carrots to the dish. It will turn out to be a very useful and appetizing side dish. We need to take the following products:

  • rice - 1.5 cups;
  • water - 3 glasses;
  • canned corn - half a can;
  • canned peas- half of the can;
  • red bell pepper- 1 piece;
  • carrot - 1 small;
  • onion - one small onion;
  • salt and spices - to taste.

Time spent - 35 minutes. The calorie content of the dish is 335 kcal per 100 grams.

So, in a frying pan, heat the vegetable oil. Cut the onion and carrot into small cubes. Fry until light golden brown. We put a little favorite spices and salt so that the onion is not tasteless.

Rice groats are well washed and left to drain in a colander. We also shift the corn and peas into a sieve and let it drain. Peas can be washed.

Put the rice in a frying pan and fry (lightly). Salt, add spices and pour water. Cover with a lid and cook. 5 minutes before the end of cooking, put bell pepper cut into small cubes in a dish.

It should stay crisp. A minute before turning off the burner, put corn and peas in rice. We warm up and you can serve our side dish.

Such rice can be prepared in fasting by adding champignons to it - a source of valuable protein. Another variation - with the addition chicken breast or pork for meat lovers. A kind of pilaf with vegetables.

What are the secrets of cooking rice?

  1. For lovers of very crumbly rice, you can buy a steamed version. It is worth noting that many simply do not like its taste.
  2. Round rice must be washed until the water is clear. Then, in order for it to be crumbly, it must be left in a sieve to dry. If the water is not clear at all, try rubbing the rice with your hands.
  3. Rice fried in oil to a slightly golden color will be crumbly and tasty.
  4. Groats are poured only with boiling water! You can pour cold water over rice only if you will rinse it at the end, or if you want to cook a sticky porridge.
  5. Spices such as turmeric, paprika, curry, saffron, and zira harmonize well with rice cereal.
  6. The amount of water to rice is usually calculated as 1 (rice) to 2 liquid. However, different types of cereals require slightly different amounts. If the water has evaporated and the cereal is not ready, just add a little more boiling water and cover with a lid. If there is a little bit left before the cereal is ready, you can drop a little boiling water, close the container with a lid and wrap it with a towel. The dish will definitely come.

We hope you and your family enjoy our recipes. Enjoy your meal!

Vegetables go great with rice. I offer you a recipe for a bright and very attractive dish, today we will cook rice with corn and green peas. For the dish, we need rice, preferably long-grained, medium-sized carrots and a glass of peas and corn. I want to say right away that canned peas will not be able to give the dish the taste that you get if you add a handful of boiled frozen peas. We cook this dish in the family quite often, so I stock up ahead of time, even in the summer, with both peas and corn grains, trying to freeze them for future use. On the other hand, supermarkets now offer such an abundance of frozen vegetables that there should be no problem finding ingredients for a dish. But canned sweet corn is quite possible to use, in any case, this time I did just that.

The dish is also good because it is versatile: it can be served as a side dish with meat, fish or chicken. If you are a vegetarian, fasting or just dieting, then this is also your dish. In a word, everyone can get enough of rice with green peas and corn. Let's cook it together step by step photo the recipe will not leave questions for those who first get acquainted with this dish.

Taste Info Second vegetable dishes

Ingredients

  • Rice - 1 cup;
  • Carrots - 1 pc.;
  • Peas - 100 g;
  • Corn - 100 g;
  • Salt, pepper - to taste;
  • Vegetable oil - 1 tbsp. l.


How to cook rice with corn and green peas

Let's cook the rice first. Fill it with water and rinse well, gently rubbing the grains between the palms, drain the water. This procedure should be repeated at least 6 times, that is, rinse the rice in 6-7 waters until it becomes transparent. Pour rice with water in a ratio of 1: 2, salt it and add spices. Let the rice stand for 20 minutes, or even half an hour. The grains will absorb some moisture and thus we will reduce the cooking time, in addition, this step helps to ensure that the rice turns out to be crumbly.

Also, in order for the rice to turn out crumbly, it is advised to pour a tablespoon of vegetable oil into the water. We put the rice on the fire, let it boil for a couple of minutes, cover with a lid and reduce the heat. Simmer for 10-15 minutes until all the water has evaporated. It usually takes up to 20 minutes to cook rice, but if you pre-soak it, the cooking time can be reduced to 10 minutes.

In the meantime, let's take care of the vegetables. Wash the carrots, peel and chop. To make the dish look pretty, cut the carrot into small cubes, about the size of a pea or a grain of corn.

Boil the carrots in a small amount of lightly salted water. 10 minutes is enough for the pieces to become soft.

We also boil green peas for 5-7 minutes.

We discard the vegetables on a sieve in order to get rid of excess moisture.

While we were engaged in vegetables, rice arrived in time. About 5 minutes before the end of cooking, I checked the rice for readiness. It is important not to open the lid completely, not to release steam. If the grains are dense, but no longer crunchy, the rice is ready, but if they have become very soft and viscous, it is overcooked. My rice turned out crumbly - one feast for the eyes!

Now it's time to add bright colors to the dish! Pour canned corn and boiled green peas and carrot cubes into a saucepan with cooked rice.

Mix rice with vegetables. Voila! Can be served at the table.

Rice with green peas and corn is ready. Put some fresh greens on a plate and serve it as a standalone bright and tasty dish, or turn into a side dish, serving with meat or a piece of fish. One thing we can say for sure, the vegetables made this dish not only colorful, but also lighter: after it, you definitely won’t feel heaviness in the stomach. I really hope that you will like this dish and become a frequent guest on your table. Bon appetit to all.

The most important cereal of the planet is rice, the basis of nutrition for entire countries and continents. Historically, rice falls into the category called cereals. It is mainly exported from warm countries with a warm and humid climate. Some 20 years ago, in the days of a country that no longer existed, for the population, rice was divided into “boiled” and “not boiled”.

It never occurred to anyone that there are many varieties of rice with different properties. Well, we're not used to it. For us, the main cereals are pearl barley, semolina and peas. Given that - almost the very first of the first courses. However, after all, rice soup has always been respected, and even without rice it will not work at all.

In countries where vegetarianism is traditionally accepted, for various reasons - ethical, religious, economic, and more often simply because of personal beliefs, the use of rice in cooking is very widespread. Rice is generally useful, and for medical purposes it is even more useful. Unfortunately, the vast majority of people consume polished rice (white), and polishing removes useful material, along with the shell.

In Asia, a very popular food is risotto, a folk dish. And pilaf, rice with meat, etc. are popular all over the world.

Usually, I know from my own experience, if there is a choice of side dish - mashed potatoes or rice, they always choose potatoes. But in vain! Well-cooked rice as a side dish, especially with vegetables, with balanced spices, is much tastier. It is always something peculiar and surprising, especially if rice and vegetables are harmoniously combined. I have already published the recipe "".

In preparation vegetable rice- rice and vegetables, which can serve as an independent dish, and not just a side dish, there is nothing complicated. It's no more difficult than making a simple one. All you need is vegetables, and while they are stewing, you need to boil crumbly rice.

Rice and vegetables. Peerless garnish

Ingredients (2 servings)

  • Rice (parboild) 200 gr
  • green peas and green bean 100 gr
  • Broccoli 100 gr
  • Carrot 1 pc
  • Corn (canned) 1 can
  • Onion 1 pc
  • Garlic 1-2 cloves
  • Salt, ground white pepper, dried herbs taste
  • Olive oil to taste
  1. Before you start cooking vegetables for the dish, you need to boil the rice. Rice should be friable, parboild is best, or as we call it - “steamed”. You can "basmati", probably - even better, because. Basmati is very aromatic on its own. You should not take sticky varieties, otherwise you will get porridge, and you should not use cereals called “Rice”, which are full of store shelves, at all.

    Ingredients: rice and vegetables

  2. Be sure to rinse the rice under cold running water so that all the turbidity caused by the so-called " rice flour”- sailed away with the water. Bring water to a boil in a saucepan. The amount of water is twice as much as the amount of rice. If a glass of rice - two glasses of water. Add salt to water, to taste. Pour rice into boiling water, stir and leave under the lid over the smallest fire so that the liquid barely boils. Rice actively absorbs water, because. almost made up of starch. Once the rice has completely absorbed the water, it is ready. By the time it is usually 18-20 minutes. Remove rice from heat and transfer to a deep bowl. Cover so that the rice doesn't dry out.
  3. To cook rice and vegetables, it is very convenient to use a cast-iron wok with a lid. Amazing skillet.
  4. Pour into wok 3 tbsp. l. olive oil and ignite it. Peel the garlic and crush the cloves with a knife. Sauté the garlic in the oil to flavor the oil. Next, carefully remove the garlic and discard.

    Saute garlic in oil

  5. Peel onions and carrots. If the onion is large - cut it into large cubes, if the onion is small - a seedling, then you can leave it whole. Chop the carrot fairly large.

    Saute carrots and onions in butter

  6. Fry onion and carrot in flavored oil until soft. As soon as the vegetables begin to brown, salt, pepper with white ground pepper and add a couple of pinches of dry aromatic herbs - mint, savory, basil, oregano. Dry mixes of herbs are very suitable - Provencal or Mediterranean.

    Salt and pepper, add dry aromatic herbs

  7. Add frozen green peas and green green beans, which is erroneously called "asparagus". Saute all vegetables for 5 minutes, stirring constantly.

    Add and fry green peas and beans

  8. Add the contents of the jar of canned corn. The size of the jar is at your discretion, I’ll just say - there won’t be much, it’s checked !!!

    Add canned corn

  9. After 5 minutes, add inflorescences. Fry for 5-6 minutes, then add about half a glass of boiling water or vegetable broth and simmer covered. All vegetables, especially carrots and green peas, should be completely soft. This is up to 15 minutes of time. If there is some liquid left in the wok, you can remove the lid from the wok and let the water evaporate.