You can use any short-or medium-grain rice you like for this dish, which is most easily made with leftover rice

　　

Ingredients

makes 4 to 6 servings

　　Salt and freshly ground black pepper

　　1/2 cup fresh or frozen peas

　　1 cup Arborio rice

　　1/4 cup minced shallot

　　1/4 cup fresh lime juice, plus more as needed

　　2 tablespoons peanut, grapeseed, corn, or other neutral oil

　　2 tablespoons soy sauce

　　1/4 cup minced fresh cilantro

　　

Step 1

Bring a small pot of water to a boil; salt it. Bring a large pot of water to a boil; salt it. Cook the peas in the small pot for about 2 minutes, or until they lose their raw flavor. Drain and rinse in cold water to stop the cooking. Drain and set aside.

　　

Step 2

When the large pot of water comes to a boil, add the rice and cook, stirring, until it is completely tender, about 15 minutes. Drain the rice and rinse it quickly under cold water to stop the cooking, but don’t chill it entirely.

　　

Step 3

Stir the shallot into the rice and mix well. Add the lime juice, oil, and soy and mix well again. Add the cilantro, peas, and pepper and mix. Taste and add more lime juice, soy sauce, or pepper as needed. Serve immediately or refrigerate, well covered, for up to a day. Bring back to room temperature before serving.

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.