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Green Peas and Rice

  • 1 bag frozen peas and carrots
  • 1 large onion
  • 3 tablespoons tomato paste
  • 1/4 cup olive oil
  • 1 1/2 lbs beef stew meat, cubed lamb may be used as well
  • salt and pepper, to taste
  • season salt (optional)
  • 6 cups water, in 2-cup increments
  • 2 beef bouillon cubes



Cut onion into small pieces. Do not mince or chop too finely, but at the same time, do not cut or chop too coarsely. Set aside.
In a large frying pan, brown the meat with some seasoning salt and pepper. Add the onion and some olive oil from the bottle. Make sure all the meat is brown. Set aside.
In a stew pan, fry the 3 tablespoons of tomato paste in the 1/4 cup olive oil for about 5-8 minutes. If it looks dry, add a small amount of extra oil at a time. It should look chunky in the oil, not runny like soup. Stir constantly, it will burn very fast!
Reduce the heat and add the first 2 cups of water. Keep adding until all 6 cups have been poured. Add the soup cubes. Let this boil for 5 minutes. Scrape the bottom of the pan, making sure all of the tomato paste blends in the water.
Add the meat, carrots and peas. Allow to come to a boil (takes about 5 minutes) then reduce heat to simmer. Add salt and pepper to your taste. Cook until meat is tender. Cooking time depends on the quality of meat.
Serve with Middle Eastern rice.


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