Lunch: Holiday Peas and Rice Recipe
Ingredients
1/2 cup uncooked long grain rice
1/8 teaspoon rubbed sage
2 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup fresh or frozen peas
2 tablespoons diced pimientos
Instructions
In a saucepan, saute rice and sage in butter until rice is lightly browned. Add broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add peas; simmer, uncovered, 10 minutes longer or until heated through, stirring occasionally. Stir in pimientos.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
