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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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An Italian pilaf-rice and peas. I use sodium-free chicken bouillon granules, but use whatever suits your taste. Ingredients:
2 teaspoons chicken bouillon granules |
1 tablespoon butter |
1 cup uncooked long-grain white rice |
2 tablespoons butter |
1 (10 ounce) package frozen peas, thawed |
3 tablespoons grated parmesan cheese |
1 1/4 teaspoons salt |
1/8 teaspoon pepper |
4 slices bacon, cooked and crumbled |
Directions:
1. In a saucepan add bouillon crystals and 1 Tbs butter to 2 cups water and bring to a boil.
2. Lower heat to low, stir in rice and simmer, covered, about 20 minutes.
3. Add 2 Tbs butter, peas, salt and pepper; if necessary, add a little more water.
4. Increase heat to medium and cook about 10 minutes until peas and rice are cooked and water is absorbed.
5. Add bacon, mix light and cook another minute or so just to heat through.
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