Festive Rice

This quick rice side dish gets its name from the pop of color and texture: bright green peas, crisp water chestnuts, and sliced celery tossed with steamed rice and a little butter. It comes together in minutes and pairs with just about anything.

The water chestnuts are what give this staying power on a holiday table. They keep their crunch even after heating, so every bite has that satisfying snap against the soft rice and tender peas.

Heat the vegetables through but don’t cook them down. The celery should still have some bite, and the peas just need to thaw and warm. Overcooking turns everything to a uniform mush and kills the contrast that makes this dish work.

Kitchen Tips

• Use petite peas, not regular frozen peas. They’re sweeter and more tender, and they hold their shape better.
• Toss with the rice while everything is hot so the butter melts evenly and coats every grain.
• Season generously with salt and fresh cracked black pepper right at the end. The mild flavors need it.

Variations

• Sesame-soy twist: Swap butter for sesame oil and add a splash of soy sauce for an Asian-inspired version.
• Holiday garnish: Stir in diced red bell pepper or pimiento for extra red-and-green color on a Christmas table.