Rice with Corn and Peas

Step 1

Rinse the 1 cup rice in a fine-mesh strainer until the water runs clear. In a medium saucepan, combine the rice, 2 cups water, and 1/2 tsp salt. Bring to a boil over high heat.

Step 2

Once boiling, reduce heat to low, cover, and simmer until the rice is tender and has absorbed the water, about 15-18 minutes. Remove from heat and let stand, covered, for 5 minutes.

Step 3

While the rice cooks, heat the 2 tbsp olive oil in a large skillet over medium heat. Add the 1 cup corn and 1 cup peas and cook, stirring occasionally, until heated through and slightly golden, about 5-7 minutes.

Step 4

Fluff the cooked rice with a fork and add it to the skillet with the corn and peas. Stir gently to combine, ensuring the vegetables are evenly distributed.

Step 5

Remove from heat and stir in the 2 tbsp chopped fresh parsley. Season with additional salt to taste. Serve warm.