Rice with canned corn and peas
6 servings
40 minutes
Rice with canned corn and peas is a simple yet exquisite dish of Pan-Asian cuisine, combining the sweet tenderness of corn, the fresh green note of peas, and the rich flavor of sautéed vegetables. A light aroma of spices adds depth to the dish, while rice serves as a soft base that absorbs the flavors of each ingredient. Such recipes are found in home kitchens across Asia, where harmony of flavors and nutrition is valued. This dish is perfect as a light snack on its own or as a side to meat and fish, adding vibrant colors and textures to the meal. It cooks quickly, and accessible ingredients make it a versatile option for any kitchen.
1
Boil and rinse the rice.
- Rice: 2 glasss
2
Clean the onion. Cut into cubes and fry in a pan for a couple of minutes.
- Red onion: 1 piece
3
Clean the carrot. Cut it into cubes, add to the onion, and sauté until the carrot is soft.
- Carrot: 1 piece
4
Open the can of corn, drain all the 'juice', and add it to the pan with the onion and carrot.
- Canned corn: 1 jar
5
Do the same with the peas. Sauté over medium heat until the peas and corn are heated through.
- Canned green peas: 1 jar
6
Add the previously boiled rice to the pan with vegetables. Salt and season to taste.
- Rice: 2 glasss
- Salt: to taste
- Black pepper with lemon zest: to taste
- Spices: to taste
- Seasoning for potato dishes: to taste
7
Simmer on low heat until the ingredients are fully heated.