Guisantes or cooked peas is a vegetable I often remember from the meals my mother and grandmother cooked. In Mexico, rice is generally served at least three times a week and typically comes with peas or chícharos, as they're also called back home. I really enjoy the color they give to a dish, as well as their sweet touch on the palate.
Since this is one of the vegetables of the season, you can find them fresh in the market now. Whenever I see them I try to buy plenty, but I also always keep a bag of frozen peas ready in the freezer. This way when I'm short on time, I'm able to save a few minutes in the kitchen. Who doesn't like that?
The recipe that I've noted here is simple, but full of sabor. It combines three fantastic flavors–garlic, peas, butter–and makes the perfect accompaniment for roasted meat or fresh salads.
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