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Buttered Rice with Peas

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  • Prep 15 min
  • Total 15 min
  • Servings 4
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This simple and simply delicious colorful side dish is ready in only 15 minutes and features a medley of bell peppers, sweet peas and Parmesan cheese.
By Inspired Taste
Created Jun 6, 2012
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  • 1 cup uncooked instant brown rice
  • 1 1/4 cups water
  • 2 tablespoons butter
  • 1 orange, red or yellow bell pepper, finely chopped
  • 1 cup frozen sweet peas (from 12-oz bag)
  • 2 medium green onions, thinly sliced (2 tablespoons)
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground pepper to taste


  • 1
    Cook rice in water as directed on package.
  • 2
    Meanwhile, in large skillet, melt butter over medium heat. Add bell pepper; cook about 2 minutes, stirring occasionally, until pepper begins to soften. Add peas and onions. Cook about 3 minutes longer, stirring occasionally, until bell pepper is crisp-tender and peas are thoroughly heated.
  • 3
    Add cooked rice to skillet with vegetables; stir to combine. Stir in Parmesan cheese. Season with salt and pepper.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve rice with a poached or sunny-side up egg on top for a meatless meal.
  • tip 2
    Add cooked chicken, shrimp or beef for extra protein.


Nutrition Facts are not available for this recipe
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