 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
|
With all the fuss that goes into holiday meals, it's nice to find a side dish like this that's both satisfying and simple. The pimientos and peas nestle among rice delightfully seasoned with sage and chicken broth. 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 |
Directions:
1. 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. Yield: 4-6 servings.
|
|