Pep up dinner time with this pesto rice with peas recipe for a hearty and wholesome meal.
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Place a greased non-stick frying pan over medium heat. Add the onion and cook, stirring, for 3-5 mins or until light golden. Add the rice and cook, stirring, for 1-2 mins or until well combined.
Add half the pesto and stir to coat. Add 2 cups (500ml) water. Bring to the boil, then reduce heat to low. Cover and simmer for 10-15 mins or until the liquid is absorbed and rice is almost tender.
Fold in the zucchini and peas. Cover and cook for a further 3-4 mins or until rice is tender and veggies are heated through. Top the rice mixture with remaining pesto. Season with pepper to serve.
COOK. STORE. SAVE.
Leftover frozen peas will come in handy for making our easy Pea & Ham Soup at coles.com.au/peahamsoup.
COOK IT RIGHT
Buy it right
Fresh onions should be firm with dry, papery skins.
Store it right
Keep onions in a bowl in a dry, cool place away from direct sunlight.
Cook it right
To avoid them burning, it’s best to cook onions slowly over medium heat or until soft, light golden and aromatic.