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Holiday Peas and Rice Recipe
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Holiday Peas and Rice Recipe

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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

115 calories: 1/2 cup, 4g fat (2g saturated fat), 10mg cholesterol, 312mg sodium, 16g carbohydrate (2g sugars, 2g fiber), 3g 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


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MY REVIEW
ms11145
Reviewed Nov. 21, 2015

"beautiful side dish which taste great"

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