This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Rice and peas
This is a very simple recipe that can made almost entirely with leftovers: chicken, rice and peas.
147 K 3.9/5 (34 reviews)
30 min.
Easy
2.60 €
4 people
9 IngredientsLast modified on: September 1st 2013
For 4 people, you will need:
- 1
200 g peas - 2
200 g cooked chicken - 3
1 shallot - 4
3 tablespoons olive oil - 5
3 tablespoons liquid cream - 6
200 g cooked rice - 7
herbs of your choice - 8
salt - 9
pepper - Total weight: 715 grams
Times for this recipe
Preparation: 20 min.
Cooking: 8 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 2 min.
Bring a pan of salted water to the boil and tip in the peas. Cook them for just 2 minutes.
Stage 2 - ⌛ 2 min.
Drain and set aside.
Stage 3 - ⌛ 5 min.
Cut 200 g cooked chicken into small pieces.
Stage 4 - ⌛ 5 min.
Stage 5 - ⌛ 1 min.
Pour 3 tablespoons olive oil into a frying pan on medium heat.
Add the shallot, cook for 1 minute then salt and pepper.
Add the shallot, cook for 1 minute then salt and pepper.
Stage 6 - ⌛ 2 min.
Add the chicken and mix.
Stage 7 - ⌛ 5 min.
Add 3 tablespoons liquid cream and bring to the boil.
Stage 8 - ⌛ 2 min.
Add 200 g cooked rice and mix.
Stage 9 - ⌛ 3 min.
Lastly, add the peas and a few chopped fresh herbs.
Your dish is ready.
Your dish is ready.
Remarks
The proportions in this recipe are mainly for guidance, so feel free to adapt it to whatever leftovers you have in the fridge and your own taste.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 780 RDI=300 % | 150 RDI=20 % | 460 RDI=70 % | 1,230 RDI=60 % | 5,150 RDI: 60 % |
| Per 100 g | 110 RDI=40 % | 20 RDI=2 % | 60 RDI=10 % | 170 RDI=9 % | 720 RDI: 9 % |
| Per person | 200 RDI=80 % | 40 RDI=4 % | 120 RDI=20 % | 310 RDI=20 % | 1,290 RDI: 20 % |
How much will it cost?
- For 4 people : 2.60 €
- Per person : 0.65 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked chicken
You can get more informations, or check-out other recipes which use it, for example: Gratin-style spinach and chicken omelette , Quick chicken curry, Beans with tomatoes, Lemony chicken and radish salad, Cauliflower, chicken and avocado salad, ... See them all 16
Cooked rice
You can get more informations, or check-out other recipes which use it, for example: Crunchy salad, Creamy rice with spinach, Tomato ladybirds, Rice à la grecque, Quick stuffed courgettes, ... See them all 28
Peas
Like these other recipes: Fillet of pollack cooked in two stages, Macédoine of vegetables, Salmon "en papillote" with small vegetables, Chicken breasts in a potato crust, Minestrone, ... See them all 20
Liquid cream
Like these other recipes: Crème de foie gras, The strange gratin, Risotto-style celeriac, Pistachio ice cream, Grapefruit cake, ... See them all 174
Other recipes you may also like
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch. February 21th 2011303 K4.7 55 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017439 K3.5 15 min.
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways. February 21th 2011368 K4.3 1 hour
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011556 K 44.3 25 min.
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...). June 6th 2012350 K 24 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.