- Dish type
- Side dish
- Vegetable side dishes
This dish is cooked once a week in the North African families. It is usually served with grilled meat or chicken, or with fish.
2 people made this
- 125g basmati rice
- 1 onion, minced or coarsely chopped
- 2 tablespoons olive oil
- ½ teaspoon saffron
- 1 tablespoon salt
- 1 teaspoon black pepper
- 350g frozen peas and diced carrots
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Rinse the rice and soak in a bowl of cold water.
- Place the onion with oil, saffron, salt and pepper in a deep frying pan or a wide pot.
- Fry over low heat until the onion turns golden, about 10 minutes.
- Add the peas and carrots, and simmer over low heat for 15 minutes.
- Add the rice with 250ml water. Cook over medium heat until the rice has absorbed all the sauce, 15 to 20 minutes.
Reviews & ratingsAverage global rating:(1)
Rice with Peas and Carrots
Rice with Peas and Carrots, Riso con Piselli e Carote, a simple, tasty, and nutritious recipe that we love to make for lunch on rotation, almost every week. When fresh sweet peas make their appearance at the market, I rejoice because they are one of my absolute favorite vegetables.
Song of the day: Put a Little Love In Your Heart - David Ruffin
Unlike risotto, here you cook the vegetables and the rice separately, then you let them mingle in a wonderful embrace. Simple, delicious flavors, in a great seasonal recipe that will win your heart.
Pea & Carrot Soup with Rice
In a medium saucepan with a tight-fitting lid, melt the butter over medium heat. Add the orzo and toast until deep golden and fragrant. Stir in the rice, add about 2 cups chicken stock and bring to a simmer. Cover and cook, stirring occasionally and adding a bit more stock if the rice begins to stick, until the rice is just tender, about 18 minutes.
Meanwhile, in a soup pot, heat 2 tbsp. EVOO over medium-high heat. Add the carrots and leeks season with salt ad pepper. Cook stirring, until softened, 6 to 7 minutes. Add the remaining stock and the fresh peas (if using frozen, stir in just before serving). Bring to a boil, then lower to a simmer.
Using a food processor mix the parsley, mint, cheese, pine nuts, garlic and about 1/4 cup EVOO into a pesto. Stream in more EVOO iuf needed. Stir the pesto into the rice pilaf.
Serve 1/2 cup of the prepared rice in each of 4 soup bowls. Top with the peas and carrots in broth. Stir to combine.
Coconut Rice With Peas And Carrots
It has been very exciting to me to explore the recipes and ingredients that are common here in Northern Tanzania. I admit I do miss some of the things I used to take for granted like an abundance of kale, kalamata olives, pecans and pine nuts, fresh herbs like basil, raw cacao and Thai young coconuts. BUT I do love having an abundant supply of the best tasting mangos, pineapples and bananas ever and the fact that I can grow many of the missing things myself (like kale which I will start harvesting soon) all year round.
That plus the gorgeous scenery and the peaceful vibe make it all worth while! Here’s a view of the northern part of Arusha and a cloud topped Mt Meru from a roof top 8 stories up. Breathtaking don’t you agree?
Eating raw has been somewhat of a challenge for us. Most of our raw meals consist of smoothies or just eating the fruit as is. Ever try eating a mango like an apple (not the peel)? When they’re ripe and juicy it’s heaven. Issues of water safety and the lack of our raw food equipment has made the more gourmet style raw food largely unavailable for us for right now. That will come in time. In the mean time if you are looking for more raw recipes please refer to the 70 raw recipes I have here.
A common ingredient used in Tanzanian cooking is coconut milk or cream. It is used in curries, beans, rice etc. Common in many stores is a coconut cream in a cute little juice box like container. In addition, the long time Arab and Indian influence in the region has lent the use of the spices and seasonings of curries, especially in the coastal areas.
Coconut rice is a Tanzanian favorite. This recipe uses coconut cream and turmeric along with green peas and carrots. The peas here are green pigeon peas which remain firm and crisp even after cooking. You can use either fresh or frozen green peas.
This dish uses only a few ingredients and takes no more than 45 minutes from start to EAT! Just put the rice and veggies and spices in a pot, sauté a bit then add the coconut cream and water. Simmer until done. Simple but satisfying flavors I’m loving.
The left overs taste great too. I even used leftovers to make an amazing soup.
METHOD 2 &ndash carrot rice in cooker
one pot method. Can make in pressure cooker or in a pot
This method works good with only chopped carrots. You can also use peas and corn. Same Instructions to follow till step 6 from the step by step instructions.
Add 1 and a ¾ cups water and bring it to a boil. Adjust salt as needed. Add soaked and drained rice to the boiling water.
Cook until rice is done. If cooking in pressure cooker, cook until water is almost evaporated. While the rice is still soggy, cover the cooker with a lid and cook on a very low flame for 3 to 4 minutes.
When the pressure releases, open the lid .Carrot rice is ready, sprinkle some chopped coriander leaves.
Creamy chicken and rice casserole with peas, carrots, and cheddar recipe
We wanted to develop a hearty chicken and rice casserole that would appeal to kids and adults alike, and we wanted to be able to make this weeknight workhorse ahead of time. We started by replacing the typical cream soup with a flour-thickened sauce enhanced with some aromatics. But we quickly found that cooking chicken and rice together can be tricky, and cooking them separately required dirtying another pot. By poaching the chicken breasts in the sauce first, we found it easy to remove them once cooked, then stir in the rice. This two-step method worked like a charm both elements cooked evenly and each absorbed the sauce’s flavor while lending their own key attributes to the sauce. We were also happy to find that chicken cooked this way tasted juicier and maintained its texture better, even when
held overnight. To boost the sauce’s flavor, we used chicken broth and some cream for richness a small amount of flour thickened the sauce nicely. The final components of the casserole were shredded cheddar cheese, which added a pleasant bite easy-to-use frozen peas and carrots and a bit of fresh lemon juice to brighten everything up. Fresh bread crumbs added great crunch and held up nicely in the fridge or freezer. After adding the rice, be sure to stir the sauce often for the first few minutes, using a heatproof rubber spatula this is when the rice is most likely to clump and stick to the bottom of the pot. Serve with lemon wedges, if desired.
This Ham Fried Rice Recipe With Peas & Carrots Is a One-Pan Meal Ready in 20 Minutes by 30Seconds Food
Got leftover ham and rice? No problem! This easy ham fried rice recipe will satisfy the family and get rid of those leftovers.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Here's how to make it:
- Heat a little oil in a skillet or wok. Add the rice and green onions and cook, stirring, about 2-3 minutes. Add the garlic and cook 30 seconds.
- Drizzle in the soy sauce and sesame oil. Stir to combine. Season with salt and pepper.
- Add the ham, peas and carrots and corn. Cook about 5 minutes.
- If using the eggs, make a hole in the center of the rice and add the eggs. Cook until set and then stir into the rice. Season with salt and pepper.
- Add the butter and stir until melted and combined. Garnish with fresh jalapeno slices.
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Turned out great even though I didn't have all ingredients. Used one packet of Goya culantro/achiote plus 3 cups water in place of chicken broth. Used a can of diced tomatoes in place of sauce. No peas or carrots for us but did add the corn. Turned out pretty well!
I wanted to spice this up a bit so I used 1/3 cup of enchilada sauce instead of the tomato sauce. It added the right amount of spiciness to suit my family's taste. If you want to add some more heat add some green chiles or a diced jalapeno with the other vegetables.
Generally rice in a Mexican-style meal is not meant to be spicy. It's meant to be a cooling, fairly bland side dish that's good at soaking up sauces and that contrasts with spicier dishes on the plate. As such, this works quite well. The colors are pretty, the preparation is simple. If it's summer, use fresh corn sliced from the cob. Definitely gives it a lift.
It was ok at best. Not enough flavor.
Oh, this is good! I added pepitas (pumpkin seeds) but that is the only adjustment I made - just because I had them on hand and it seemed like a good idea. Served with mole chicken. Will become a regular in my house for sure.
My family really liked this recipe. I substituted brown rice and adjusted the liquids and cooking time accordingly. I also used taco sauce instead of the tomato sauce. Very tasty and a nice side with fish tacos or fajitas.
The previous reviewers are right, this dish is OK and that's about it. The enchilada sauce is a must, as is substituting various peppers for the suggested veggies. Not a bad side with a spicy dish or for those people that don't like too much spice.
Add roasted red and bell peppers for a nice touch. Use green, red, yellow and orange peppers to add more color.
First of all, I want to say that I do not consider myself a cook AT ALL, so the fact that I could make the dish and not ruin it automatically gives it Two Thumbs Up from me. I took a tip from another reviewer and used enchilada sauce rather than tomato sauce. I also deleted the onion and the carrots, and used a red bellpepper instead. The result was a flavorful, colorful side dish that was easy to make and quite popular with my guests. Thanks, Epicurious.com.
I substituted red enchilada sauce for the tomato sauce, since one reviewer said that this dish seemed bland. This gave it a nice little kick. I think it came out great. It reminds me of the rice at El Torito Restaurant. P.S. I also used converted rice.
I made this dish as part of a "Fiesta" themed buffet dinner. I thought the rice needed a little something and added Mexican oregano and it did add that little something that was missing. The rice was alright, but I would probably try another recipe next time I make it.
We added 1/4 teaspoon of chipotle chili powder to the recipe to give it some zest. It was very good with chicken in avocado sauce.
We found this dish to be very, very bland. Perhaps some chilis and cumin would give it some flavor.
This was a great accompaniment to Fiesta Red Snapper. I also left out the carrot. Served chopped tomatoes and cilantro on the side. also, sour cream and olives. Guests devoured everything!
this recipe was very good. It went perfect with my spicy chicken and mole enchiladas. The only thing I did differently, was I added extra tomato sauce, and omitted the carrots. Also, at the very end, after it was all cooked and ready to serve, I added about 1/4 cup of chopped fresh cilantro. It made all the difference!
Fast and easy. Will make again for certain. Great for busy weeknights and kid friendly too. Not necessarily a dish Iɽ serve guests but good family fare.
This is a great Mexican rice recipe that is very easy to make. I made this with chicken enchiladas and black beans.
I didn't put regular vegies in - I roasted some pasilla and anaheim peppers, chopped them up, and put them in. This was very bland I thought, but that was good as I made very spicy chicken mole enchiladas as the main. For that kind of dish, this pretty looking but mild rice is good. I think more tomato sauce would be good though.
This rice was great and easy! I served it with Oven Baked Chipolte Chilli Chicken and refried beans. A perfect mexican rice side dish!
I did not add the corn or the peas. My husband said it was the best rice he has ever had.
I've made this recipe several times. It's nothing extraordinary it's just a nice, simple, colorful rice recipe that complements the main dish. I have a toddler, and this is a good dish to feed him, as it isn't spicy and is healthy. This will be an old standby in our house, for those nights we need a starch but don't know what to have.
While this was an incredibly colorful recipe. great presentation, it was much too sticky. Perhaps cutting down on the amount of chicken broth (I used organic chicken broth) would make the difference.
the best part about this recipe is that it is fool-proof. It cooks up to perfection every time. If you think it might be too bland then forget the peas and corn and try using a can of diced green chiles and/or one medium sized minced jalapeno pepper with seeds removed and toss in a chopped red or yellow bell pepper instead. This recipe will let you get as creative as you want. Try adding a cup of skinned and shredded chicken and heat it through the mixture for a meal in itself.
I was really excited to make this recipe based on previous reviews, but I must say I was VERY disappointed. I found this dish bland and tasteless, and I will not make it again.
This was delicious. My guests loved it and I'll definitely make it again.
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One of our favorites from you.
my absolute favourite recipe. its so amazing taste exactly like take away. also so easy
Love my rice cooker. Make the rice in the morning and refrigerate. I also have ducks and chickens so the eggs are fresh. Delicious!!
Husband LOVED this recipe. Said he could eat this every night and probably won’t do take out anymore!!
Thanks again for a damn delicious recipe.
Shrimp fried rice – I’ve been thinking about adding egg to this recipe, but it’s so delicious just the way it is, I can’t bring myself to change it. (make sure you undercook the shrimp a just bit in step 2 so they finish cooking when stirred back in.)
Taste was great! Super easy to prepare – I used Uncle Ben’s rice in a bag to save time. I would add a touch of crushed red pepper flakes next time or just add some sriracha sauce to finished dish if there are some at your table who don’t like heat. Would try again with chicken for beef and would also add eggs (from another reviewer).
So so good and very easy to fix!
This is just delicious! Easy to make and much less salty and greasy than takeout. I’m going to try it with chicken and pork as well. Yum!
The BEST fried rice recipe! Damn Delicious has become my go-to for so many recipes for me and my kids! I made the recipe as written but used fresh ground ginger and is perfection. I see many people saying they need more of the soy sauce mixture for flavor but I think it’s great as-is. I highly recommend this recipe. Easy, fast, and so so good. It’s one of many recipes from this website that I have on repeat for our dinner meal rotation.
I really liked this. I like shrimp and all the veggies. I particularly like the fact that you can buy pre-chopped frozen corn, peas, carrots, and even onion if you want to. That makes the dish a lot quicker to prepare. I made basmati rice in the morning, refrigerated it all day, and then did the other steps at dinner time. I added 2 scrambled eggs, because I have to have that in my fried rice…just a personal preference. It doesn’t create any additional dishes and adds protein. I chose this recipe since my son and husband aren’t crazy about vegetables…so I’m always trying to find ways to sneak in the veggies in some way. Unfortunately, they told me that while they liked the recipe, I should leave out the onion, peas and carrots the next time, but leave the shrimp and egg. Sigh!! When I make this again I will probably double the soy sauce mixture so I can add a little extra if I want to. I felt like I didn’t have enough. And I will just add the veggies to my portion. I’m also going to try making this with steak and chicken. Thank you for another wonderful recipe!