Rice and peas
This is a very simple recipe that can made almost entirely with leftovers: chicken, rice and peas.
134 K 3.9/5 (33 reviews)
30 min.
Easy
2 people
9 IngredientsLast modified on: September 1st 2013
For 2 people, you will need:
- 1
½ cup peas - 2
½ cup cooked chicken - 3
½ shallot - 4
1.5 tablespoon olive oil - 5
1.5 tablespoon liquid cream - 6
¾ cup cooked rice - 7
herbs of your choice - 8
salt - 9
pepper
Change measures:
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 ½ cup cooked chicken into small pieces.
Stage 4 - 5 min.
Stage 5 - 1 min.
Pour 1.5 tablespoon 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 1.5 tablespoon liquid cream and bring to the boil.
Stage 8 - 2 min.
Add ¾ cup 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 | 390 RDI=150 % | 80 RDI=7 % | 230 RDI=40 % | 610 RDI=30 % | 2,570 RDI: 30 % |
| 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 2 people : 1.30 €
- 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: Cauliflower, chicken and avocado salad, Chicken and Avocado Salad, Gratin-style spinach and chicken omelette , Potimarron (chestnut pumpkin) "au gratin", Crispy rolls with chicken and leek, ... See them all 16
Cooked rice
You can get more informations, or check-out other recipes which use it, for example: Tomatoes Provençal, Comtoise stuffed tomatoes, New Italian-style peas, Creamy rice with green asparagus and sorrel , Rice à la grecque, ... See them all 25
Peas
Like these other recipes: Fillet of pollack cooked in two stages, Macédoine of vegetables, Chicken breasts in a potato crust, Chinese style chicken, French-style peas, ... See them all 19
Liquid cream
Like these other recipes: Little vanilla, clementine and chestnut verrines, Brussels sprouts with thyme cream, Cod loin with saffron, Fillets of sole Dieppoise, Cockles and cabbage with smoky cream sauce, ... See them all 169
Other recipes you may also like
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.July 9th 2018415 K4.8 7 min.
When to add salt to cooking water?
Is it better to salt cooking water, for vegetables for example, at the beginning when it is cold or when it boils? I always heard that one should salt "after", when water is boiling, because if it is salted "before" it will take longer to boil. True or false? Let's try the experiment...July 25th 2017145 K4 15 min.
Lemon Confectioner's Custard
This recipe is for a confectioner's custard with a difference: it's a little less sweet than the classic confectioner's custard (crème pâtissière, or french pastry cream) and has double lemon flavour, using both zest and juice, for plenty of tangy lemon taste. It's the perfect filling for lemon...May 9th 2018203 K4.4 25 min.
Mozzarella pasta bake
A good way to use up leftover pasta, or cook some specially for this gratin with fried ham and two cheeses: diced mozzarella for melting texture and grated Comté for a nicely browned top.September 30th 201865 K 55 min.
Crunchy courgette and mushroom salad
This very simple salad contains a mix of crunchy raw ingredients, balanced by the softer texture of tuna, and dressed with mayonnaise.May 10th 202347 K 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-25)
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.