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.
Serving size: Complete recipe
Calories 754 Calories from Fat 143
% Daily Value*
Total Fat 16 g25%
Saturated Fat 5.2 g26%
Trans Fat 0 g
Cholesterol 13.2 mg4.4%
Sodium 381.8 mg15.9%
Total Carbohydrates 124 g41.4%
Dietary Fiber 5.7 g22.7%
Sugars 4.9 g
Protein 28 g56.4%
Vitamin A 19.6% Vitamin C 48.6%
Calcium 21.9% Iron 18.8%
*Based on a 2000 Calorie diet