ONE-POT · PLANT-FORWARD · CHOOSE PLANT-BASED PACKAGED INGREDIENTS
Tomato rice & peas
A pantry rice pot with tomatoes, peas and oregano.
Development recipe · not kitchen-tested. Quantities, yields and timings require practical validation before a kitchen-tested label can be used.
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Ingredients
- 1 cup long-grain white rice, rinsed
- 1 tbsp olive oil
- 1 onion, chopped
- 1 can (14 oz) chopped tomatoes with their juice
- 1 cup water
- 1½ cups frozen peas
- 1 tsp dried oregano
- ¼ tsp salt
Make it
- Soften onion in oil in a lidded saucepan for 7–9 minutes.
- Add rice, tomatoes, water, oregano and salt. Stir, bring to a simmer, then cover.
- Cook over low heat for about 18–20 minutes, until rice is tender. If still firm, add a little water and cook longer.
- Stir in frozen peas; cover and heat for 5 minutes, until peas are cooked. Let stand off heat for 5 minutes.
Make room for your circumstances.
Allergens: No U.S. major allergen is deliberately added in the listed ingredients. This is not an allergen-free guarantee; check packaged ingredients and cross-contact.
Budget: Check local prices; no cost-per-serving estimate has been verified.
Not calculated. No nutrient or health benefit is inferred from this recipe.
Wash hands and produce, avoid cross-contamination, and follow package handling instructions. Refrigerate perishable food within two hours, or one hour above 90°F; reheat leftovers to 165°F. FDA food-handling guidance ↗
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