Herb Rice with Peas

This herb rice with peas makes a simple, versatile side dish! It features perfectly cooked grains brightened with lemon juice and fresh dill, basil, and cilantro.

With three hungry kiddos, we go through a ton of white rice! Since I'm obsessed with fresh herbs and my kids adore peas, combining them was a no-brainer.

It's so easy and delicious! But don't take my word for it - give it a try and see for yourself. Herb rice with peas will become a staple in no time.

This isn't your run-of-the-mill rice recipe. The rice is cooked and drained like pasta, which creates tender, perfectly cooked grains and NO mush!

Key Ingredients

• Long grain white rice - Long grain rice has a lower starch content than short grain rice. It's best for light, fluffy rice that won't get mushy or overly sticky. Basmati and jasmine are both types of long grain rice.
• Frozen peas - If you don't like peas, you can certainly leave them out. I let them thaw first so they cook quickly.
• Butter - I buy unsalted butter. If you buy salted, decrease the amount of kosher salt so the rice isn't too salty.
• Herbs - I used dill, basil, cilantro, and parsley. You can use whichever ones you like! Just don't overdo it with the dill or it steals the show.
• Lemon juice - For that bright punch of citrus! I always use fresh lemons for the best flavor.

Instructions

This rice recipe is truly foolproof! Kiss mushy rice goodbye.

• Soak the rice: It's important to soak the rice to remove excess surface starch. Less starch = fluffier grains! Avoid hot water - you don't want to cook the rice.

• Boil the rice and peas: We are going to boil the rice like pasta! So you need a lot more water than most recipes where the water is completely absorbed.
• Drain: Use a fine mesh strainer to drain all the liquid from the rice.

• Add herb butter: The herbs, butter, and lemon juice go in last. Stir until combined, then serve warm!

Recipe Tips

• This rice recipe is not like traditional recipes! Seven cups of water may seem like a lot, but that's because the rice is boiled like pasta. All the extra liquid will get drained in the end.
• Make sure you watch the time! If you forget about the rice, it will overcook. Set the timer for 11 ½ minutes or set an alarm on your phone.
• You can use whichever herbs you like best. Keep in mind that some herbs are stronger than others. Dill tends to overpower the others which is why I added less of it.

Storage

• Let the rice cool completely before you store it. Transfer it to an airtight container and store in the fridge for up to 4 days.
• Rice is freezer friendly! I prefer to freeze it in large ziplock bags so it's easy to reheat. Transfer the rice to a zip-top bag and squeeze out as much air as possible. Move the rice around so it's flat and thin inside the bag.
• You can thaw the rice in the refrigerator overnight OR you can break the rice into pieces and microwave it until thawed and warm.

Side Dish Recipes

• How to Make Perfect White Rice
• Easy Brown Rice & Quinoa
• How to Cook Tri-Color Quinoa