Ginger Garlic Brown Rice & Peas is a great side for soupy mains, like the wonderful Instant Pot Coconut Butter Chicken or just on its own with a fried egg on top! It has enough subtle flavor to give a flavorful dish a little something extra. I had peas in the freezer when we made this but you could definitely toss in pretty much any veggie or green – whatever you have on hand!
Ginger Garlic Brown Rice & Peas Ingredients
- 2 cups chicken broth (my favorite is the College Inn brand!)
- 2 tbs fresh ginger, sliced
- 4 – 5 cloves garlic, minced
- 1 tbs ghee, butter, or olive oil
- 1 cup brown rice
- 1 cup frozen peas
- Salt and pepper, to taste
Ginger Garlic Brown Rice & Peas Instructions
- Add the chicken broth, garlic, ginger, and ghee to a medium pot and bring to just boiling
- Add the brown rice, reduce the heat to low and cover. Cook the rice for 45 minutes or until tender. If the rice looks like it doesn’t have enough liquied, add more chicken broth a tablespoon at a time.
- Once the rice is cooked, remove the lid and remove the ginger slices. Add the peas, stirring them in and allowing to cook until the veggies are heated through
- Taste for salt and add some if needed. Add a dash of black pepper
- Enjoy! This rice is great with a fried egg and some chili oil on top, or as a side to curries or saucy dishes
