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Holiday Peas and Rice Recipe

Holiday Peas and Rice Recipe

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. YIELD:4-6 servings


  • 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


  • 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.

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.