- 1 cup uncooked long grain rice
- 1 tablespoon vegetable oil
- 1-1/2 to 2 tablespoons onion soup mix
- 1/4 teaspoon pepper
- 1-2/3 cups boiling water
- 1 cup frozen peas
- In a large skillet, brown rice in oil, stirring constantly. Blend in soup mix and pepper. Stir in water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the rice is tender. Stir in peas. Cover and cook for 5 minutes. Serve immediately. Yield: 4 servings.
Originally published as Rice Pilaf in Taste of Home Meals in Minutes Calendar Annual 1996, p1
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Reviewed Mar. 21, 2010
Very tasty. I added about 1/2 cup low sodium beef broth to give it a little more saucy texture.