20-Minute Brown Rice with Tomatoes and Peas
A straightforward one-pot meal combining nutty brown rice with tangy canned tomatoes and sweet peas. This dish delivers comfort through simplicity: the tomatoes soften into the rice while cooking, creating a light broth that seasons everything evenly. The peas add bright color and a gentle sweetness that balances the savory garlic and pepper. Instant brown rice keeps cooking time reasonable, making this ideal for weeknight dinners when you need something wholesome without fuss. The textured rice stays distinct rather than mushy, while the tomatoes break down slightly to coat each grain. Serve it as a side dish or vegetarian main course. This version prioritizes speed and minimal cleanup by cooking everything in one pan, with peas added at the end to maintain their structure and color.
Ingredients
Instructions
- 1
Drain and rinse the canned peas under cold water; set aside
- 2
Pour the tomatoes into a large saucepan and cut them into bite-sized pieces with a knife
- 3
Add pepper and garlic powder to the tomatoes
- 4
Bring the mixture to a simmer over medium heat
- 5
Add the rice, cover, and simmer for 10 minutes or until the rice is soft
- 6
Stir in the drained peas and mix well
- 7
Simmer for 2 minutes more, just until the peas are heated through
Tips
Cut the canned tomatoes into bite-sized pieces while still in the pan to save a step and reduce cleanup. A serrated knife works best for breaking them apart without splashing juice everywhere.
Add the peas only in the final 2 minutes to keep them from becoming overcooked and mushy. They warm through quickly in the hot rice mixture and stay bright and tender.
If you prefer a brothier consistency, use chicken or vegetable stock instead of water, or add a splash of the tomato canning liquid back into the pan after draining.
Good to Know
Cover and refrigerate for up to 4 days. Reheat gently on the stovetop with a splash of water to restore moisture.
Prepare through step 4. Refrigerate the tomato base for up to 1 day, then add rice and peas when ready to finish cooking.
Serve hot as a vegetarian main course or as a side dish alongside grilled vegetables or baked tofu. Works well at room temperature for lunch bowls.
Common Mistakes
Do not skip rinsing the canned peas to avoid excess sodium in the finished dish.
Do not simmer the peas longer than 2 minutes to avoid mushy, discolored vegetables.
Do not use regular brown rice without adjusting cooking time to avoid undercooked grains.
Substitutions
adds 10-15 minutes
FAQ
Can I use frozen peas instead of canned?
Yes. Thaw frozen peas first, then add them in the final 2 minutes as the recipe specifies. If adding without thawing, increase simmering time to 3 minutes. Frozen peas are often fresher-tasting and maintain better texture than canned.
What if I don't have instant brown rice?
Regular brown rice will work but requires longer cooking, typically 40-45 minutes instead of 10. Adjust the liquid ratio to 2.5 cups tomatoes plus 1/2 cup additional liquid. White rice cooks faster at 15-18 minutes and produces a lighter texture.
How long does this keep in the refrigerator?
Covered, this dish keeps for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water or broth to restore moisture. The rice absorbs liquid as it sits, so add liquid when reheating.