Parmesan Basil Rice Pilaf
|Olive oil||1 Teaspoon|
|Bottled minced garlic||1 Teaspoon|
|Uncooked long grain rice||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Canned fat free chicken broth||28 1⁄2 Ounce (2 Cans,14 1/4 Ounce Each)|
|Frozen green peas||1 Cup (16 tbs), thawed|
|Shredded parmesan cheese||1⁄2 Cup (8 tbs) (Fresh)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Dried basil||1⁄2 Teaspoon|
Heat oil in a saucepan over medium-high heat until hot.
Add garlic; saute 30 seconds or until lightly browned.
Add rice; cook 2 minutes, stirring constantly.
Stir in water and broth; bring to a boil.
Cover and reduce heat to medium-low.
Cook 20 minutes or until liquid is almost absorbed.
Remove from heat; fluff with a fork.
Add peas and remaining ingredients, tossing well.