The recipe  given today is an old standby when we need  a  satisfying  dinner that is both cheap and yes, delicious. Simply, it’s Peas and Rice. Nothing could be simpler or more nutritious. It’s a vegetarian dinner that even the carnivores in the family will love. You will note that in the recipe, when we cook the peas, we add water and tomato paste. Back on the block some families would use tomato sauce instead of tomato paste and water.  Your choice. What we have discovered through experience is that tomato sauce is good for given rice color as when you’re preparing  Spanish rice.  Tomato paste gives a better flavor,  as in this dish. Also, when we cook the rice for this entrée, we add scallions to the  rice. Again, to enhance flavor.

RICE AND PEAS

Ingredients:

2 cups rice
3 tablespoons olive oil
½ cup chopped scallions
Salt and ground black pepper to taste
3 tablespoons butter
1 pound package frozen green peas
2 cloves garlic, peeled and minced
¾ teaspoon dried oregano
½ cup water
3 tablespoons tomato paste

Instructions:

  1. Wash rice at least 3 times under cold running water to rid of starch.
  2.  Heat olive oil in a heavy kettle or pot. Add rice and stir until grains are opaque.
  3.  Add water to cover by ¼ to ½ inch. Add scallions and salt to taste.
  4.  Bring to a boil. Cover and simmer on low heat until water is absorbed about 30 minutes.
  5.  While rice is cooking, heat butter in a large skillet or frypan. Add frozen green beans and garlic. Season with pepper and oregano. Cook on medium-high heat for about 4 minutes.
  6.  Mix water and tomato paste. Add to peas and cook, stirring, for 5 minutes more or until green beans are tender. Serve over rice.
    Yield: 4 servings.