Pea & green bean rice medley
A rice side with tender green vegetables and lemon.
Before you start
Serves 4 as a side. Check stock ingredients. Follow the rice-specific cooling guidance.
Ingredients
- 200 g long-grain rice
- Water or stock as directed on the rice packet
- 150 g chopped green beans
- 150 g frozen peas
- 1 tablespoon olive oil
- ½ lemon, zest and juice
- Black pepper
Method
- Cook rice according to the packet water ratio and timing.
- In a separate pan cook green beans until tender, then cook peas according to their instructions. Drain well.
- Fluff rice and fold through vegetables, oil, lemon zest and a little juice.
- For a simple pea pilaf, omit green beans and use extra peas. Serve immediately.
- Cool leftover rice quickly, ideally within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
More from the recipe box
Updated October 29, 2026 · Practical guidance