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Spanish Rice with Green Peas
Spanish Rice with Green Peas
  • 2 c. medium or long brown rice
  • 1/2 c. Sofrito (see recipe)
  • 3 1/2 c. water
  • Salt to taste
  • 1/3 c. tomato sauce
  • 2/3 c. frozen green peas, thawed
  1. Stir together all ingredients except peas in a pan or heavy skillet with a tight-fitting cover. Bring to a boil, then reduce heat and simmer until water is evaporated, about 50 minutes.
  2. Season to taste for salt and stir in the peas. Makes 8 servings.

  • 1/3 each red and green bell pepper, coarsely chopped
  • 1/4 onion, peeled and coarsely chopped
  • 3 garlic cloves, minced
  • 1/2 tomato, coarsely chopped
  • 8 sprigs of cilantro, leaves only
  • 1 pinch each, salt, dried oregano and turmeric

Sofrito can be used as a condiment or as an ingredient in Latin American dishes.

Blend all ingredients in a food processor until finely chopped. May be made ahead and stored in an airtight container in the refrigerator for 1 week.