Rice and Minted Peas

• 3/4 cup long-grain rice
• One or two sprigs fresh mint to yield 1 tablespoon chopped
• 1 cup frozen peas
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Combine rice and 1 1/2 cups water in heavy-bottom saucepan, and bring to boil.
2. Reduce heat, and simmer, covered, cooking for a total of 17 minutes, until rice is tender and water has been absorbed.
3. Wash, dry and chop mint.
4. One to two minutes before rice is cooked, stir in peas and continue cooking.
5. A few seconds before rice is done, stir in mint and season with salt and pepper.

longgrain rice, frozen peas, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7904 (may not work)