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Rice With Corn and Peas


Rice With Corn and Peas

Rice With Corn and Peas

Photo © Molly Watson
When sweet corn and sweet peas are both in season, I make this pilaf where their twinned sweetness can really shine. Plus, the colors are so pretty!

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


  • 2 Tbsp. butter or oil
  • 1 cup white rice
  • 2 cups broth (chicken or vegetable)
  • 2 ears fresh sweet corn, kernels removed
  • 1/2 cup shelled fresh garden peas
  • Salt and freshly ground pepper to taste


  1. Heat the butter or oil over medium high heat in a medium saucepan. Add the rice and cook, stirring, until the rice grains are thoroughly coated and they look a bit opaque.
  2. Add the broth, bring to a boil, cover pan, reduce the heat to a simmer, and cook – completely undisturbed, seriously, don't lift the lid! – for 15 minutes.
  3. Quickly remove the lid, add the corn kernels and the peas, and quickly cover again.
  4. Let cook for another 5 minutes.
  5. Remove the lid and fluff the rice with a fork while also combining the corn and peas, which will be sitting on the top, into the rice. Add salt and pepper to taste. Serve hot.
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