Carrot Pea Rice
A simple, colorful stovetop rice dish studded with sweet carrots and tender peas. This budget-friendly side comes together in about 30 minutes and pairs well with any main protein. The rice cooks in a single pot with sautéed vegetables and broth, absorbing their flavor as it steams.
- Prep
- 10 min
- Cook
- 18 min
- Wait
- 5 min
- Total
- 33 min
- Makes
- 4 servings (about 3½ cups)
Steps
Before you start
- Measure out the rice and broth before you start cooking
- If using frozen peas, keep them in the freezer until the last minute
- Have all ingredients prepped and ready to go for smooth cooking
Sauté aromatics
- Melt the butter in an 8- to 10-inch (20–25 cm) saucepan over medium heat.
- Add the diced onion and sauté, stirring occasionally, for 2 to 3 minutes until softened and fragrant.
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Ready when: Onion is softened and light golden
Tip: Don't skip sautéing the onion—it builds flavor for the whole dish
Add carrots and rice
- Stir in the diced carrots and cook for 1 minute, then add the white rice.
- Stir constantly for 1 to 2 minutes until the rice is lightly toasted and the grains are coated with butter.
- You'll hear a gentle crunching sound.
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Ready when: Rice grains are opaque and smell toasty
Tip: Toasting the rice improves its texture and prevents mushiness. Keep stirring so it doesn't stick.
Add broth and bring to boil
- Pour in the broth and add a pinch of salt and black pepper.
- Stir well, scraping the bottom of the pan to release any stuck rice or vegetables.
- Increase the heat to medium-high and bring the mixture to a boil, which should take 2 to 3 minutes.
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Ready when: Mixture reaches a rolling boil with steam rising
Tip: Scrape the pan bottom so no rice sticks or burns during cooking
Cover and simmer rice
- Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice simmer undisturbed for 12 to 14 minutes.
- Do not lift the lid during this time—steam is escaping if you do.
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Ready when: All liquid is absorbed and steam vents from under the lid
Tip: Resist the urge to peek. Lifting the lid releases steam and causes uneven cooking.
Stir in peas
- Remove the pan from heat but keep it covered.
- Carefully lift the lid (watch for the escaping steam), and stir in the frozen peas.
- The residual heat will thaw and cook them through in about 1 minute.
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Ready when: Peas are bright green and no longer frozen
Tip: Add peas at the very end so they stay bright and don't overcook
Let rest and fluff
- Cover the pan again and let the rice rest, off the heat, for 3 to 5 minutes.
- Then fluff the rice with a fork, breaking up any clumps, and stir gently to distribute the carrots and peas evenly.
- Taste and adjust the seasoning with salt and pepper as needed.
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Ready when: Rice grains are separate and the dish is evenly mixed
Tip: Fluffing with a fork keeps grains from clumping and makes the dish look lighter
Serve
- Transfer to a serving bowl or divide among individual plates.
- Serve warm alongside your favorite protein.
Good to know
Tips
- Don't stir the rice while it's simmering after you add the broth—stirring releases starch and makes the rice gummy
- For extra flavor, toast the rice for an extra minute or two until it smells nutty, but watch carefully so it doesn't burn
- If the rice seems dry after cooking, you can stir in a little warm broth or water, but this usually means the pan wasn't covered tightly enough
- Leftovers make an excellent base for fried rice the next day—add an egg, soy sauce, and sesame oil for a quick meal
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium-low heat with a splash of broth or water, stirring occasionally, until warmed through (about 5 minutes). Do not microwave, as the rice will dry out unevenly.
Substitutions
- low-sodium chicken or vegetable broth → Vegetable broth or water with 1 teaspoon of chicken bouillon dissolved in it. Vegetable broth makes this fully vegetarian; water works but the flavor will be milder
- long-grain white rice (such as jasmine or basmati) → Brown rice. Increase the liquid to 3 cups (710 ml) and simmer for 25–30 minutes instead of 12–14, as brown rice takes longer to cook
- frozen peas → Fresh corn kernels, diced zucchini, or chopped green beans. Add at the same time as peas; adjust cooking time if needed (green beans may need 2–3 minutes in the simmering rice)
- unsalted butter → Olive oil or neutral oil. Use the same amount; olive oil will add a slight fruity note to the dish
