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Holiday Peas and Rice Recipe
Holiday Peas and Rice Recipe photo by Taste of Home

Holiday Peas and Rice Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 5 min. Cook: 40 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 5 min. Cook: 40 min.
MAKES: 4-6 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1/2 cup) equals 115 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 312 mg sodium, 16 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. 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

Nutritional Facts

1 serving (1/2 cup) equals 115 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 312 mg sodium, 16 g carbohydrate, 2 g fiber, 3 g protein.

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