|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Yellow onion||1 Medium, peeled and chopped|
|Garlic||1 Clove (5 gm), peeled and minced|
|Celery stalk||1 Large, chopped|
|Uncooked rice||1 Cup (16 tbs)|
|Cubed cooked chicken||1 Cup (16 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Dried rosemary||1⁄8 Teaspoon, crumbled|
|Frozen baby peas||1 Cup (16 tbs), thawed|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
1. Preheat the oven to 400°F. Melt the butter over moderately high heat in a 2-quart saucepan with an ovenproof handle. Add the onion, garlic, and celery, and cook, uncovered, for 3 minutes.
2. Add the rice and chicken, and cook for another 2 minutes. Add the chicken broth, salt, pepper, and rosemary, and bring to a boil. Gover and set in the oven.
3. Bake for 10 minutes, then add the peas and cheese, cover again, and bake 5 minutes longer. When done, the rice should be firm, not soft.