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Recipe Summary test

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, bring the chicken broth and 2 cups water to a boil. Keep warm over low heat.

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  • 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.

  • 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.

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