With all the fuss that goes into holiday meals, it's nice to find a side dish like this that's both satisfying and simple. The pimientos and peas nestle among rice delightfully seasoned with sage and chicken broth.
- 1/2 cup uncooked long grain rice
- 1/8 teaspoon rubbed sage
- 2 tablespoons butter
- 1 can (14-1/2 ounces) chicken broth
- 1 cup fresh or frozen peas
- 2 tablespoons diced pimientos
- In a saucepan, saute rice and sage in butter until rice is lightly browned. Add broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add peas; simmer, uncovered, 10 minutes longer or until heated through, stirring occasionally. Stir in pimientos. Yield: 4-6 servings.
Originally published as Holiday Peas and Rice in Country Woman Christmas Annual 1997, p24
Reviews for Holiday Peas and Rice
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Nov. 21, 2015
"beautiful side dish which taste great"