Rice and Peas

  • 3 tablespoons Kinloch Plantation Pecan Oil
  • 1/2 cup chopped onions
  • 2 tablespoons chopped carrots
  • 1 1/2 cups long-grain rice
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups water or chicken broth
  • 1/2 cup frozen small, young peas, thawed
  • 1 tablespoon chopped fresh parsley
Heat the pecan oil in a medium-size saucepan over medium heat. Add the onions and carrots, and cook, stirring, until they are soft, 3 to 4 minutes.

Add the rice, salt, pepper, and water or chicken broth. Bring to a boil, then reduce the heat to medium-low, cover and cook until almost all the liquid is absorbed, about 20 minutes. Add the peas and cook until all the liquid is absorbed, 3 to 4 minutes. Remove from the heat and let stand, covered, for about 5 minutes.

Add the parsley and fluff with a fork before serving. Serve this with grilled chicken breasts or pan-boiled pork chops.

Makes 6 servings
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