Free recipe
Pea-cheddarrice bowl
Ready-to-eat peas, rice and cheddar. A spoonful of yogurt adds a creamy finish.
- Microwave
- 1 serving
- Fridge needed
- US cups and spoons
What goes in
Ingredients
- 1 ready-cooked white rice cup, 4.4 oz (125 g)
- Heaping 1/2 cup canned peas, drained (100 g)
- 1/4 cup shredded cheddar (30 g)
- 2 tbsp plain dairy yogurt (30 g)
- 1 tsp lemon juice
What you’ll use
- Microwave, safe bowl/spoon; heat protection.
- Measuring cups/spoons, colander/opener, knife.
Use a microwave only if your residence allows one.
How to make it
- 1
Prepare the toppings
Use ready-to-eat canned peas, not frozen peas. Drain, rinse and measure a heaping 1/2 cup. Measure the yogurt, cheese and lemon juice.
- 2
Heat the rice by its label
Start with a new 4.4-oz ready-cooked rice cup. Remove the film or vent exactly as its label directs, then follow its microwave and standing method. Never heat sealed.
- 3
Bring it together
Use heat protection to transfer the rice to a bowl. Fold in the peas, yogurt and lemon juice.
- 4
Add the cheese
Stir in the cheddar and eat promptly. It may soften without fully melting; no melting time is promised.
Roommate tip: Grated cheese spreads through a bowl easily. Melting is a texture result, not a safety test.
Good to know
- Contains milk in cheese and yogurt.
- Read every package label for other allergens.
- Use a new ready-cooked rice cup; eat promptly. Follow every package storage/preparation direction. No leftover rice storage method is supplied.
- Keep chilled ingredients at 40°F (4°C) or colder. Wash your hands and rinse fresh produce first.
