One of my favorite pilafs is with peas and carrots. Rice is so versatile; it can be cooked in different ways with various ingredients.
I use frozen peas for this recipe (the only frozen vegetable that I ever purchase) since good quality peas are not available fresh. Sometimes, I do find the large pods, but the peas inside are too small. If I could find good quality fresh peas, I would use them. My mother makes rice pilaf with carrots and peas pretty often. It is a good way of putting vegetables in starchy foods.
2 cups white rice
3 carrots (chopped in squares)
½ cup frozen peas
3 cups chicken broth
1 tsp olive oil
Heat olive oil in a pan. Add carrots and peas and mix together for 2 minutes. Add rice and mix again. Add the chicken broth and salt. Adjust the salt to your taste. Cook on medium heat until it starts boiling and then turn to low heat. Cook until all the water is absorbed. No need to stir while cooking. Serve with meat or vegetable dishes.