Rice And Green Peas
|Low sodium chicken broth||2 Cup (32 tbs)|
|Unsalted margarine||2 Teaspoon|
|Yellow onion||1 Medium, chopped|
|Long grain rice||2⁄3 Cup (10.67 tbs)|
|Green peas||1⁄2 Cup (8 tbs) (Fresh/Frozen)|
|Grated parmesan cheese||1 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
Heat the chicken broth in a small saucepan.
Melt half the margarine in a heavy 10 inch skillet over moderate heat; add the onion and cook, uncovered, until soft about 5 minutes.
Add the rice and peas and cook, stirring, 2 minutes longer.
Add 1/2 cup of the hot chicken broth, reduce the heat to moderately low, and stir until almost all the liquid is absorbed about 3 minutes.
Add the remaining chicken broth, 1/2 cup at a time, stirring after each addition until the liquid is absorbed.
When the rice is tender, remove from the heat and stir in the cheese, pepper, and remaining margarine.