VegBox Recipes

Cinnamon Rice with Peas

This dish makes a great accompaniment to Spinach and Potato Curry (which is also great with cauliflower instead of the potato, by the way).

We have also served it with Chickpea "Chole" with Ginger and Tomatoes.


Serves 2

Olive oil
50g Basmati rice per person, washed
25g Freshly podded or frozen peas per person
Up to 1 litre cold water
Salt to taste
Handful of sultanas (optional)


Heat the olive oil in a heavy bottomed pan, and add the cinnamon and cook until fragrant.

Tip in the rice and use a wooden spatula to coat the rice in the oil and cinnamon.

Add frozen peas at this stage.

Add enough water, with salt to taste, to cover the rice and bring to the boil, then reduce to a simmer and keep adding enough water to stop the pan boiling dry until the rice is your preferred tenderness.

Add fresh peas at this stage. Consider stirring in some sultanas, tip into a serving dish and top with some freshly torn coriander.

Time From Cupboard-To-Table

30-40 minutes

Notes & Variations on Cinnamon Rice with Peas


Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!

Subscribe now


Rate It!

Have you tried this recipe? Tell us what you think of it.


Find more recipes


Peas Recipes

Cracked Bulgar Wheat With Broccoli & Cream Cheese Sauce
This is a lovely recipe which makes a great lunch.
Cracked bulgar wheat is easy to cook and is available even in supermarkets nowadays. If you don't have any, you can substitute couscous or quinoa.
This recipe works well with tenderstem broccoli (picked before full heads form) or purple sprouting broccoli, later in the year.
Sun-Dried Tomato Hummus Sandwiches
This is a delicious way of enjoying hummus, with the sweetness of the sundried tomatoes and the crunchiness of the sprouted seeds. Chickpeas mean it's packed with vitamins and gives you a great energy boost for hours afterwards - and it only takes 5 minutes to make!
Vegetarian Burritos with Fresh Cucumber and Tomato Salsa
These are perfect for a more substantial lunch, sliced into bite sized pieces for party nibbles, served cold the next day in your lunch box, or at your next Mexican night with friends.
Spicy Kale with Chickpeas
This recipe has come in from Jason H, who says:

"If you don't like the texture of chick peas then you could use mixed beans instead, in which case cook them for longer."

Thanks for the submission, Jason - it's a perfect recipe for the Winter months.
Creamy Peas And Leeks
This is a super-easy recipe that brings out the delicious sweetness of late summer peas and leeks.
It takes less than 20 minutes and makes a great jacket potato filling or even an omelette topping!
Lemon Hummus
Fresh lemon rind and juice really lifts this hummus recipe, as well as adding a useful does of vitamin C. The chickpeas and tahini give you a calcium boost and the garlic is great for your immune system. Just as well it tastes delicious, too!

Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge