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Holiday Peas and Rice


  • 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.

Nutrition Facts

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


Average Rating: 5
  • ms11145
    Nov 21, 2015

    beautiful side dish which taste great

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