Cooking rice with green peas and corn

An excellent side dish is rice with green peas and corn. You can cook the dish with both canned and frozen vegetables. The dish itself is easy to do at home.

First recipe

For cooking you will need:

• two glasses of broth (chicken or vegetable);
• two tbsp. tablespoons of butter (butter or vegetable);
• three quarters of a glass of rice;
• salt;
• black pepper;
• three quarters of a glass of peas, corn.

Rice with green peas and corn: a recipe for cooking

1. Heat butter or sunflower oil in a pan. Put on medium heat, put washed rice. Then fry, stirring, for eight to ten minutes.
2. After add the broth, mix. Next, reduce the heat. Cook rice for 15 minutes under the lid. Do not open the pan at this time.
3. Then, after fifteen minutes, add the peas, corn. Then mix.
4. Stew under the lid for another five minutes.
5. Five more, add spices. Then mix rice with green peas and corn. That's it, the side dish is ready. Serve with fish and meat dishes

Rice in a slow cooker

Rice with green peas and corn and other vegetables is a very vitamin dish. Such a dish is combined with sauces, dried fruits, as well as with fish and meat.

Preparing is very simple. In a slow cooker, boiled rice is crumbly. The dish is full, so you can serve it for breakfast.

For cooking you will need:

• carrot;
• 4 glasses of water;
• bulb;
• ground pepper;
• a glass of long grain rice;
• sweet pepper;
• salt and greens;
• green peas and corn to taste;
• four tablespoons of vegetable oil.

Cooking

1. First, pour rice into the bowl, rinse.
2. Wash bell pepper, peel, cut into strips.
3. Wash the carrots, peel. Then cut it into strips.
4. Peel the onion. Then cut into cubes.
5. Wash the greens, chop finely.
6. Next, pour vegetable oil into the multicooker bowl.
7. After there, add the washed rice, as well as chopped vegetables (onions, bell peppers and carrots).
8. Then add the corn and peas. Add these components to your taste.
9. Mix well afterwards. Next, add pepper, salt. Pour the right amount of water. After select the "Buckwheat" mode, cook for forty minutes. Sprinkle rice with vegetables before serving.

Alternative dish

Now we will consider how canned corn salad is prepared. In such a dish there will also be rice, as well as several other ingredients. This salad is very tasty, hearty, but at the same time light. I would like to note that the dish is simple, it is not suitable for the holiday. But for dinner or a snack, the salad is perfect.

To prepare, you need:

• two boiled eggs;
• 200 grams of canned corn;
• 150 grams of boiled shrimp;
• half a glass of boiled rice;
• Art. a spoonful of lemon juice, vegetable oil;
• 75 g of olives;
• a pinch of salt;
• 20 g of parsley and dill;
• a pinch of black pepper.

Cooking salad

1. Initially boil rice in plenty of water, then rinse it.
2. Boil eggs, cool and peel.
3. Next, cut them into small cubes.
4. If you take raw chilled shrimps, then lightly boil them in salted water for about 4 minutes.
5. After in the bowl in which you will make the salad, put the chopped eggs, corn, and shrimp.
6. Then add the boiled and already cooled rice. Salt and pepper the salad.
7. Next, add the olives (chopped or whole).
8. Pour oil, lemon juice.
9. Stir the salad. Sprinkle finely chopped herbs before serving. Note that, if you wish, you can add green peas to this dish. He will give the salad a new taste.