Mediterranean rice with green peas & sun-dried tomatoes

Mediterranean rice with green peas & sun-dried tomatoes


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Combining rice and peas helps boost the muscle-building protein in any meal.

Lynn Lewis

Serves: 6 

  • 1⅔ cups (420 ml) salt-reduced chicken stock
  • 2 cups (300 g) fresh or frozen peas
  • ½ cup (50 g) sun-dried tomatoes, thinly sliced
  • ¼ teaspoon salt
  • 1 cup (200 g) long-grain white rice

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Bring stock to the boil in a medium saucepan over high heat. Add peas, tomato and salt. Bring back to the boil. Add rice and stir. Cover. Lower heat to a bare simmer. Cook just until liquid is absorbed and rice is tender, about 15 minutes.
  2. Remove saucepan from heat. Leave rice mixture to stand, covered, for 10 minutes. Uncover. Fluff up with a fork.

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