Creamy Rice and Sweet Peas

Creamy Rice and Sweet Peas

by 5 people

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Makes: 4 servings

Prep: 10 mins

Cook: 25 mins

  • 1 1/2 cups chicken broth
  • 2 tablespoons butter
  • 1/2 red onion, chopped
  • 1 cup medium-grain white rice
  • 1 cup frozen baby peas
  • 3/4 cup grated parmesan
  • 1 lime
  • Salt and pepper
  1. In a small saucepan, bring the chicken broth and 2 cups water to a boil. Keep warm over low heat.
  2. In a medium saucepan, melt 1 tbsp. butter over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the rice and cook, stirring, for 1 minute. Add a few ladlefuls of the warm broth, stirring until the liquid is absorbed, about 2 minutes. Repeat until the rice is tender, adding 1 ladleful at a time of the remaining broth and allowing the liquid to be absorbed between additions, about 15 minutes.
  3. Stir in the remaining 1 tbsp. butter, the peas, cheese and zest of half of the lime; season with salt and pepper. Cook for 1 minute more to heat the peas through. Divide among 4 shallow bowls. Zest the remaining half of the lime atop the dish and serve immediately.