Rice with corn and peas in a pan. New delicious and healthy recipe for your cookbook - rice with corn

Hello dear reader. It's no secret that we are fasting now. But to be honest, I do not adhere to the post, but now I just wanted something useful and easy. This dish turned out to be lean rice with peas and corn. I saw him for a long time, in one establishment, but I still could not dare to order. More and more I wanted meat (I ordered a kebab), but after it it was harder to run. I run a little now, and I noticed that after I eat meat, running is harder. And so I decided to order boiled rice with peas and corn, because at home I switched to lentils. You can see the recipe for the lentil soup.

I really liked this light dish, and I thought, why not make this at home, rice with peas and corn. Only I also added boiled carrots to this recipe.

As a result, the dish became not only tasty, but also colorful. Now children can be offered beautiful colorful rice. My children love both corn and peas, and then there are healthy carrots and rice. And I will show this rice recipe as usual, with step by step photos.

Lean rice with peas, carrots and corn

For cooking we need:

• 2 cups rice
• 1 cup green peas
• 1 cup corn (boiled or canned)
• 1 carrot
• salt to taste
• 1 tablespoon vegetable oil

We will start cooking with rice. It is better to take long-grain rice, our most common varieties are basmati and jasmine, but there are other varieties. Such rice contains less starch, it is less caloric and does not stick together during cooking (it depends on the starch content).

I take two glasses of rice as I want to cook more than once. Yes, and this is not the first time I cook, a glass is not enough for our family. We wash the rice well under running water, or in a saucepan, changing the water up to 6 - 7 times, until the water becomes clear.

It is also recommended to soak the rice for at least 5 - 7 minutes, so it will become wet, and then it will cook, it will not be soggy. Rice can be of different humidity, and because of this, you can not guess with the amount of water for boiling. When we soak rice, we can take water even less than 1 to two.

Usually they take one part of rice and two parts of water. And they take it not in grams, but in volume. There are also different factors for boiling the rice so that it crumbles, I tried to apply them all. Our rice is not basmati or jasmine, so I want to make it crumbly.

First, we washed it in cold water, secondly, it was soaked for 5 minutes, we set it to cook in the same water in which it was soaked. I add 2/3 teaspoon of salt, one tablespoon of vegetable oil. Salt and oil are controversial ingredients for loose rice... Some sources say that you cannot salt, others that you can. I tried with salt and without salt, I did not see the difference.

But adding oil to rice already helps, but not always. This time I added a tablespoon of vegetable oil, the rice became crumbly, but not as much as I wanted. Maybe I needed to add more oil, next time I'll try. I just once again have this rice left, for the purity of the experiment.

In general, we put the rice on low heat, and we will cook without opening the lid until the water has completely boiled away. The main thing is not to miss when the water boils away. In my case, this is 15 - 20 minutes, this is the average cooking time for rice.

When rice is boiled, it increases approximately threefold.

In the meantime, while the rice is cooking, I take one glass of frozen peas. Better to take such peas than canned peas from cans, the taste of the dish will change from this, and it will be boiled green peas that will be tastier. We wash it and set it to cook. Usually you need to cook it for 5 - 7 minutes.

While the peas are boiling, I take the carrots. My carrot turned out to be about 250 grams.
We clean the carrots, cut them into small cubes, the size of a pea, and set to cook. Carrots are boiled for about 10 - 15 minutes after boiling. When we boil peas and carrots, after boiling, we tighten the fire. It should be cooked over low heat, like rice.

You can use canned corn, or just boiled corn. I took canned. For two cups of rice, a small jar of corn, or one cup of corn kernels, will suffice.

After boiling, my rice turned out to be crumbly on top, and a little stuck together from below. Pour the rice into a bowl and start adding our ingredients. While the rice is warm, it is easier to mix it, so immediately pour out the corn - mix it, add the peas - mix it, and of course the carrots.

You can make this rice tastier if you fry carrots and onions in vegetable oil, but I didn't want to fry vegetables. That's the whole recipe for making lean rice with peas, carrots and corn. And thanks to step by step photos I hope you have no questions about cooking.

Bon Appetit.

Each of the women at least once did not know the answer to the question of what to cook for dinner. At the same time, whoever does not want the dish to be simple, healthy, tasty, also does not take a lot of time. Of course, there are no such housewives. We will tell you further recipes that will pleasantly surprise you. Your dinner will be made from familiar products, suitable for those who follow the figure, and even vegetarians will be satisfied. Today we will cook rice with corn and some other products, but you will learn more about this later.

It is interesting! In our country, corn has been cultivated since the 18th century, a long time ago, right? But not so long ago, as Indians and Mexicans began to cultivate it. The ancestors of these peoples used corn for food 10 thousand years ago, but some excavations have shown that the culture existed even 55 thousand years ago.

First recipe "Budget"

This recipe is really very simple and will not make you spend a lot of time and money, because there are products in every kitchen, well, unless you have to go to the nearest store for a jar of corn. The cooking process itself will take literally half an hour, while you will receive a low-calorie dish.

We need:

• canned corn - can. Any that is nearby will do;
• rice - 250 grams;
• bulb;
• salt to taste;
• vegetable oil for frying;
• spices - optional, but rice is often made with turmeric;
• water - ½ liter.

Cooking dinner

Rice should be thoroughly washed with a colander. The less white water flows from the cereal, the more crumbly the dish will be. We ignite the pan with a small amount of vegetable oil, at this time wash, clean and chop our onion. It is advisable that it is large, or take two. Fry the vegetable in a pan until golden brown, at the end add about a third of a teaspoon of your favorite spices or turmeric, as we already advised.

We boil the water, and while it boils, pour the rice over the onion and stir everything well so that the cereal mixes with the small and spices. The water has boiled, pour cereals and onions directly into the pan, add salt to taste. Now, under the lid, the rice will languish until cooked, and five minutes before turning off the heat, add a jar of corn, which, of course, must be drained through a colander. Very simple and quick, you can serve grilled meat or boiled chicken breast with a dish.

Did you know? The corn we are used to will not be able to grow in the wild without our participation. The fact is that a culture can only grow from seeds, but if the ears simply fall into the soil, they will not be able to sprout, but will rot.

The second recipe "For the whole family"

Learned how to cook corn rice? But this is not one recipe, we will tell you others. This time, she will cook a dish with cheese and tomatoes that will please the stronger sex.

We need:

• rice - a glass;
• onions - 2 medium pieces;
• a can of canned corn;
• tomatoes - 500 grams or two large;
• cheese - 150 grams, it is better to take a solid product;
• greens - a bunch. You can take your favorite or a mixture;
• salt and pepper to taste;
• butter - 2 tablespoons.

Cooking dinner

We wash the cereals with a colander. Cook the rice so that it is slightly salted, the water should cover the cereal in the pan by about two fingers. My tomatoes, cut into half rings, chop the onions, and drain the corn with a colander. Finely chop the greens, three cheese. When the cereal is cooked, then put it in a pan, where the butter has already warmed up. Lightly fry our rice, then combine it with vegetables, cover with a lid, add more salt if necessary, simmer the dish for 7-10 minutes. Sprinkle with herbs and cheese before serving.

Such a dish can be either independent or served with meat or fish. But further, we invite you to get acquainted with one more delicious recipe, only now we will cook rice with corn and green peas.

Third recipe "Assorted vegetables"

You will have a very healthy dinner, because there are several types of vegetables in it, and all of them are known to us.

We need:

• green peas and corn - we take canned food or ice cream - 200 grams each;
• a glass of rice;
• one onion;
• carrots - one medium;
• water - 500 ml;
• a spoonful of butter;
• vegetable oil - 2 tablespoons (sunflower or olive);
• salt and spices to taste.

Cooking dinner

We wash the cereals so that the glass is whitish water. Wash and peel onions and carrots, chop, fry in vegetable oil. Pour our cereals for frying, put a spoonful of butter only butter here, mix, lightly frying. Then pour out half a liter of water. We simmer vegetables and rice until half cooked, then pour out the peas and corn, after draining the water from the cans. Put salt and spices in the dish to taste.

For information! The culture of peas is no less ancient than corn, since excavations in many countries have shown that the seeds were still in the Stone Age.

The fourth recipe "Nourishing"

This is a corn and carrot rice recipe. Simple, like the previous one, but the taste of the dish will be different, because there will also be meat here - chicken fillet, a great option for men who do not like vegetarian and diet food.

We need:

• a glass of rice;
• onion and carrots - one piece of each vegetable;
• chicken fillet - one;
• vegetable oil - two tablespoons;
• canned corn - incomplete can;
• salt and spices to taste.

Cooking dinner

Cut the chicken fillet into strips, and to make it easier to do, slightly freeze the meat. Mine, peel vegetables, chop them. Cook the rice in salted water 1: 2. Fry chicken with spices, salt in vegetable oil, then add vegetables here and fry everything together. Can be poured into a frying pan tomato paste and put out for 5-7 minutes. Then put the boiled rice here, mix, add the corn and put a little butter, simmer for about five minutes. The dish can be decorated with fresh herbs and served with a light salad.

The fifth recipe "In five minutes"

Now we are preparing a dish for busy people, rice with corn will be stewed in a slow cooker. Preparation will take only five minutes, and then smart home appliances will do everything.

We need:

• one and a half glasses of cereal;
• onion, carrot and pepper - one at a time;
• canned corn - a can;
• salt and spices to taste;
• frying oil.

Cooking dinner

We wash and clean all the vegetables, remove seeds from the pepper, chop them. We wash the groats thoroughly. In the multicooker, select the "Fry" mode, pour oil into the bowl, put the vegetables and fry, but the pepper will go last. You also add corn to all vegetables. Now pour the rice, fill it with water so that it covers the contents by 1-2 cm, salt, put the spices and simmer for half an hour on the "Pilaf" mode. But before serving, try to see if the rice is cooked, otherwise lengthen the time. You can add tomato paste and garlic, and decorate the finished dish with a sprig of dill or rosemary.

What could be easier than this kind of rice with corn and other vegetables. You save time while doing it for yourself and your family healthy meals... Bon Appetit!

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I first cooked this dish for friends who really liked the taste and ease of preparation. Since then, many vegetarians have already tried my rice with corn and green peas, and I see only satisfied faces, and most importantly well-fed.

Composition:

• 1 cup round grain rice
• 60 g fresh frozen corn cobs
• 60 g frozen green peas
• 60 g beans Mash (for serving)
• 1 PC. bell pepper (for serving)
• 40 g sesame oil
• curry to taste
• salt to taste

How to cook rice with peas and corn - recipe:

1. For a day, we soak mung bean in warm boiled water and leave at room temperature, covering with a napkin, so that it sprouts.

   

   Soaked mung bean

2. We take out green peas and corn from the freezer and leave to defrost.

   

   Defrosting vegetables

3. We bake the pepper in the oven at 180 degrees for 20-30 minutes so that its pulp becomes soft and the skin is separated.

   

   Bake pepper

4. Heat the oil in a cauldron or thick-walled saucepan, add rice, salt and curry. And let the rice warm up in oil so that it is more crumbly and better to absorb the color and aroma of the curry.

   

   Fry rice in oil with spices

5. Then add water 1: 1 to the rice and close the lid for 20 minutes. Set the fire to low and let the rice absorb all the water.
6. At this time, our corn and green peas should be thawed. Add them to the finished rice and let it brew under the lid for another 16 minutes.

   Advice: It is important to add peas with corn at the end of cooking rice, since adding at the beginning of cooking they can lose their color, sweet taste and a fresh scent!

   

   Putting corn and peas

We put rice on a plate, peeled peppers on the side (it will also be a substitute for sauce for us), and sprinkle bean sprouts on top.



Bon Appetit!

Vegetables go well with rice. I offer you a recipe for a bright and very attractive dish, today we will cook rice with corn and green peas. For the dish we need rice, preferably long-grain, medium-sized carrots and a glass of peas and corn. I want to say right away that canned peas will not be able to give a dish the taste that will turn out if you add a handful of boiled frozen peas. We cook this dish in the family quite often, so I stock up on peas and corn grains ahead of time, even in summer, trying to freeze them for future use. On the other hand, supermarkets now offer such an abundance of frozen vegetables that there should be no problem finding ingredients for a dish. But canned sweet corn can be used quite well, in any case, this is what I did this time.

The dish is also good because it is versatile: it can be served as a side dish with meat, fish or chicken. If you are a vegetarian, fasting, or just dieting, then this is your dish too. In short, everyone can get enough of rice with green peas and corn. Let's cook it together, and step by step photo the recipe will not leave any questions for those who first get acquainted with this dish.

Taste Info Second courses of vegetables

Ingredients

• Rice - 1 glass;
• Carrots - 1 pc.;
• Peas - 100 g;
• Corn - 100 g;
• Salt, pepper - to taste;
• Vegetable oil - 1 tbsp. l.

How to cook rice with corn and green peas

First, let's cook the rice. Fill it with water and rinse thoroughly, gently rubbing the grains between your palms, drain the water. This procedure should be repeated at least 6 times, that is, rinse the rice in 6-7 waters until it becomes transparent. Fill the rice with water in a ratio of 1: 2, salt it and add spices. Let the rice stand for about 20 minutes, or even half an hour. The grains will absorb some moisture and thus we will shorten the cooking time, in addition, this step helps to ensure that the rice turns out to be crumbly.

Also, in order for the rice to turn out friable, it is advised to pour a tablespoon of vegetable oil into the water. Put rice on fire, let it boil for a couple of minutes, cover with a lid and reduce heat. Simmer for 10-15 minutes until all the water has evaporated. Usually, it takes up to 20 minutes to cook rice, but if you've soaked it beforehand, the cooking time can be reduced to 10 minutes.

In the meantime, let's get to the vegetables. Wash, peel and chop the carrots. To make the dish look pretty, cut the carrots into small cubes, about the size of a pea or a grain of corn.

We boil the carrots in a small amount of slightly salted water. 10 minutes is enough for the pieces to become soft.

Boil green peas for 5-7 minutes.

We discard vegetables on a sieve in order to get rid of excess moisture.

While we were busy with vegetables, rice arrived in time. About 5 minutes before the end of cooking, I checked the rice for readiness. It is important not to open the lid completely, not to let off steam. If the grains are dense, but no longer crunchy, the rice is ready, but if they become very soft and viscous, it is overcooked. My rice turned out to be crumbly - one feast for the eyes!

Now it's time to add some bright colors to the dish! Canned corn and boiled green peas, and carrot cubes pour into a saucepan with ready-made rice.

Mix rice with vegetables. Voila! Can be served at the table.

Rice with green peas and corn is ready. Place some fresh herbs on a plate and serve as a stand-alone bright and tasty dish, or turn into a side dish, serving with meat or fish. One thing we can say for sure, vegetables made this dish not only colorful, but also lighter: after it you will definitely not feel heaviness in your stomach. I really hope that you will like this dish and will become a frequent guest on your table. Bon appetit, everyone.

A portion of boiled rice with corn and green peas can be both a versatile side dish and a separate light dish, very appropriate in the hot season. It should be boiled in such a way that the long grains do not stick together - and this is a whole art. The presented recipe will help you master it completely.

The water must be abundantly salted, otherwise the rice will turn out tasteless. Fried on butter vegetables will make the taste unbeatable.

A pile of snow-white cereals can be beautifully laid out using a special mold - and a simple dish sprinkled with herbs will take the form of an exquisite restaurant dish.

Ingredients

• long grain rice 200 g
• canned corn 1 can
• frozen peas 150 g
• vegetable oil for frying
• ground black pepper
• greens for serving

Preparation

1. Rinse the rice thoroughly under running water so that the water in the bowl remains clear.

2. Pour the rice into a saucepan, fill it with about a liter of water and put it on medium heat. After the water boils, reduce the heat, add a small pinch of salt and cook for 15-25 minutes until the rice is done. Stir as needed to keep the rice grains from sticking to the bottom.

3. Remove the cooked rice from the heat, put it in a colander and rinse thoroughly with hot water. Leave to drain in a colander for 7-10 minutes.

4. Fresh and frozen peas are suitable for the dish. Put a frying pan on the stove and add a little vegetable oil, leave to heat. Add green peas and fry over medium heat for 5-6 minutes, add vegetable oil or boiled water if necessary.

5. Rinse canned corn under running water, let the water drain. Add to the fried peas in a skillet and continue to fry over low heat for 5-7 minutes, stirring occasionally.