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Ginger Mint Rice with Peas

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  • Author: Ann
  • Prep Time: 15 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: About 2 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Gluten-Free

Description

A simple yet tasty recipe for anyone who’s suffering from an upset stomach. This recipe adds ginger and mint to rice, three ingredients known to soothe an upset tummy! Peas add a pop of color and a dollop of Greek yogurt helps restore your probiotics.


Ingredients

Scale
  • 2 teaspoons avocado oil (or other neutral tasting oil)
  • 1/2 cup brown (or white) rice
  • A sprinkle of no-salt seasoning
  • 1/4 – 1/2 teaspoon salt
  • About 1 teaspoon freshly grated ginger
  • 1/2 cup broth (vegetable or chicken)
  • 1/2 – 3/4 cup water (1/2 cup for regular rice, 3/4 for brown rice)
  • About 1/2 – 3/4 cup frozen sweet peas, thawed
  • 4 – 7 mint leaves, chopped (or basil)
  • Optional (for extra protein): 1/4 – 1/2 cup chopped cooked chicken or 1 – 2 scrambled eggs
  • To top/garnish: a dollop of Greek yogurt and a sprig of mint leaves


Instructions

  1. Heat a small saucepan over medium heat and add the oil. Once the pan is hot, add the rice. Cook, stirring frequently, until the rice is browned and toasty. Add the seasoning, salt, ginger, broth and water.
  2. Cover and bring to a boil, then reduce heat to low/medium low and cook for 1 hour (for brown rice) or about 20 minutes (for white rice) or until the rice is tender.
  3. Stir in the peas, chopped mint and chicken or pork (if using). Eat warm with a dollop of Greek yogurt and a sprig of fresh mint for garnish. Enjoy!

Notes

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2026, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Nutrition

  • Serving Size: 2 servings
  • Calories: 244
  • Fiber: 3g
  • Protein: 6g

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