Rice with peas and corn

Name: Rice with peas and corn
Ingredients: 200 g rice; 1 medium onion (150 g); 1 tablespoon olive oil; 500 ml water; 45 g peas; 30 g corn; 1 teaspoon Vegeta; 1/4 teaspoon ground pepper

Season - Rice with peas and corn by Nidia B. - Recipia

Rice is cooked gradually, adding water as it evaporates, until the grains soften. Rice with peas and corn is a fasting dish with sautéed onion and vegetables stirred in near the end, and the rice stays soft and easy to pick up with a fork. I choose long-grain rice because I like to see the whole grains on the plate. Preparation: 10 minutes. Cook time: 25 minutes. Total time: 35 minutes. Servings: 2. Approximately 490 kcal and 10 g of protein per serving.

Ingredients

200 g rice
1 medium onion (150 g)
1 tablespoon olive oil
500 ml water
45 g peas
30 g corn
1 teaspoon Vegeta
1/4 teaspoon ground pepper

Preparation

1. Finely chop the onion. Heat the olive oil in a saucepan and sauté the onion for 5 minutes, until soft and translucent. 2. Rinse the rice under cold running water and add it to the saucepan. Stir for 2 minutes, then gradually add some of the 500 ml of water, just enough to cover the rice. 3. Cook over low heat for 13 minutes, adding the remaining water as the liquid evaporates. 4. Drain the peas and corn, then add them to the saucepan along with the Vegeta and pepper. Cook for another 5 minutes, until the rice is tender and the vegetables are heated through.

Notes

Long-grain rice stays more separate than round-grain rice, which softens faster; the variety can make the cooking time vary a little. If the canned vegetables are very salty, use only half a teaspoon of Vegeta. For a version with frozen vegetables, use 45 g of peas and 30 g of corn, without thawing them. The dish keeps in the fridge for up to 3 days and can be reheated with a little water. It can be served with cabbage salad.