Rent Week Tomato Rice and Frozen Peas

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 14.5-ounce can diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 cup long-grain white rice
• 1 3/4 cups water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups frozen peas
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Heat olive oil in a medium saucepan over medium heat.
2. 2 Add onion and cook until softened, about 3 minutes.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add diced tomatoes, oregano, and smoked paprika; cook for 2 minutes.
5. 5 Stir in rice, water, salt, and pepper. Bring to a boil.
6. 6 Reduce heat to low, cover, and simmer for 15 minutes.
7. 7 Stir in frozen peas and cover for an additional 2 minutes.
8. 8 Remove from heat, fluff with a fork, and stir in parsley.

Equipment

• Medium saucepan
• Wooden spoon

Variations

• Add crumbled feta cheese for a tangy twist.
• Stir in a handful of spinach for extra greens.

Substitutions

• If you don't have long-grain rice, use jasmine or basmati rice.
• Substitute fresh herbs like cilantro if parsley isn't available.

Pairings

• Perfect with a glass of chilled white wine.
• Pairs well with a spicy aioli for dipping bread.

Nutrition

Tips

• For extra flavor, use vegetable stock instead of water.
• Add a squeeze of lemon juice before serving for brightness.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to keep it moist.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.

Serving Suggestions

• Serve with a simple green salad.
• Pair with crusty bread for a satisfying meal.

FAQ