07 September, 2012

Rice and Peas | The Times-Picayune

These Rice and Peas nicely accompany Chicken with Preserved Lemons and Olives.    

Rice and Peas ingredients
Makes about 6 servings
1/2 cup chopped yellow onions
1/2 cup chopped red bell peppers
3 Tbsp olive oil
4 cups cooked long-grain white rice or cooked saffron rice
1 cup frozen young green peas, defrosted
1/3 cup toasted slivered almonds
Salt and freshly ground black pepper to taste
1 Tbsp chopped fresh parsley leaves
1 Tbsp chopped green onions

Notes:  View Chicken with Preserved Lemons and Olives recipe.

Directions
In a large, heavy saucepan, cook the onions and bell peppers in the olive oil over Medium heat for 3 to 4 minutes, or until slightly soft. Add the rice, peas and almonds; stir to mix. Remove from the heat and season with salt and black pepper. Add the parsley and green onions. Serve warm.


View article via The Times-Picayune (May 2, 2012).

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