Rice With Corn and Peas

Rice with peas and corn
Michael Powell / Getty Images
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
196 Calories
7g Fat
29g Carbs
6g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 196
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 19%
Cholesterol 18mg 6%
Sodium 655mg 28%
Total Carbohydrate 29g 11%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 6g
Vitamin C 10mg 51%
Calcium 28mg 2%
Iron 2mg 9%
Potassium 280mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When sweet corn and sweet peas are both in season, we make this pilaf where their twinned sweetness can really shine. Plus, the colors are so pretty together against the rice!


  • 2 tablespoons unsalted butter, or oil

  • 1 cup white rice

  • 2 cups chicken broth, or vegetable broth

  • 2 ears fresh sweet corn

  • 1/2 pound fresh garden peas, in their pods

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Heat the butter or oil over medium-high heat in a medium saucepan. Add the rice and cook, stirring, until the rice grains are thoroughly coated and they look a bit opaque.

  3. Add the broth, bring to a boil, cover pan, reduce the heat to a simmer, and cook— completely undisturbed, seriously, don't lift the lid!—for 15 minutes.

  4. While the rice cooks, cut the corn kernels from the cobs: Husk the corn, removing all the silky threads under the husks, too. Working with 1 cob at a time, set one, tip down, in a large bowl. Hold the cob by the stem end and use a sharp knife to cut down the cob towards the tip, letting the kernels fall into the bowl as they're cut off. If you meet any resistance with the knife, you may be cutting too deeply and getting tough woody bits of the cob attached to the kernels.

  5. After you've cut the corn kernels, shell the peas into the same bowl (you should have about 1/2 cup peas).

  6. Quickly remove the lid from the rice when the 15 minutes is up, add the corn kernels and the peas, and quickly cover again. No need to stir first—just let the corn and peas sit on top of the rice for now.

  7. Let cook, undisturbed, for another 5 minutes.

  8. Remove the lid and fluff the rice with a fork while also combining the corn and peas, which will still be sitting on the top, into the rice. Add salt and pepper to taste. Serve hot.

Recipe Variations

  • Throw in a small handful of chopped herbs such as parsley, mint, dill, or chervil at the end when stirring everything together—the residual heat will be enough to wilt them nicely.
  • Stir in a few tablespoons of crème fraîche before serving to add a creamy richness.
  • Use very small shelled (double-shelled) fava beans instead of the peas.
  • Garnish with a sprinkle of grated aged cheese such as Parmesan or pecorino.
  • Sauté a peeled and minced clove of garlic or a shallot, or a stalk or two of finely chopped green garlic in the butter before adding the rice in Step 1.