Basic Rice with Peas - 4 servings
Preparation: 5 min. Cooking: 20 min. Total: 25 min.
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2 cups water
-
1 cup long-grain rice
-
1-1/2 cups green peas
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2 tsp unsalted butter
Combine water, salt and pepper to taste in a medium saucepan over high heat and bring to a boil. Stir in rice and return to a boil. Immediately reduce heat to low, cover saucepan and simmer 10 minutes. Add peas without stirring. Cover saucepan and simmer another 8-10 minutes, or until rice is tender and liquid is absorbed. Add butter and fluff with a fork before serving.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 110 Cal |
2.2 g |
19 g |
4 g |
2.9 g |
3.1 g |
5.1 mg |
8.1 mg |
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Nutrients
| Calories |
110 Cal |
|
| Fat |
2.2 g |
|
| Carbs |
19 g |
|
| Protein |
4 g |
|
| Fiber |
2.9 g |
|
| Sugar |
3.1 g |
|
|
Fats
| Fat |
2.2 g |
|
| Fat, Sat. |
1.3 g |
|
| Fat, Mono. |
0.55 g |
|
| Fat, Poly. |
0.2 g |
|
| Cholesterol |
5.1 mg |
|
|
Vitamins
| Choline |
17 mg |
3% |
| Niacin |
1.7 mg |
11% |
| Panto. Acid |
0.21 mg |
4.3% |
| Riboflavin |
0.078 mg |
6% |
| Thiamin |
0.21 mg |
17% |
| Vitamin A |
480 IU |
16% |
| Vitamin B6 |
0.13 mg |
8% |
| Vitamin B12 |
0.004 mcg |
0.17% |
| Vitamin C |
22 mg |
24% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
0.14 mg |
0.94% |
| Vitamin K |
14 mcg |
11% |
|
Minerals
| Calcium |
22 mg |
2.2% |
| Copper |
0.14 mg |
15% |
| Fluoride |
100 mcg |
2500% |
| Iron |
1.3 mg |
16% |
| Magnesium |
24 mg |
5.7% |
| Manganese |
0.41 mg |
5.8% |
| Phosphorus |
76 mg |
11% |
| Potassium |
150 mg |
3.1% |
| Selenium |
4 mcg |
7.2% |
| Sodium |
8.1 mg |
0.54% |
| Zinc |
0.88 mg |
8% |
|
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