On my way to 100 recipes in 100 days. Here is recipe 73.
Creamy Rice and Sweet Peas:
Happy Easter! Are you doing lots of cooking and baking today for family and friends? We are going out for brunch after church and enjoying a nice relaxed afternoon at home.
This rice dish is a wonderful side. The lime adds a nice zip and makes for a refreshing meal addition. Don’t be fooled, there is no cream in this recipe. The rice becomes creamy with how it is cooked. I found this recipe in Rachel Ray Everyday Cooking Magazine while I was waiting for my appointment at the chiropractor.
Creamy Rice and Sweet Peas
1 1/2 cups chicken broth
2 cups water
2 Tbsp butter
1 cup jasmine rice
1 cup frozen baby peas
3/4 cup grated parmesan
salt and pepper
1. In a small saucepan, bring the 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 rice and cook while stirring for 1 minute. Add a few ladels of warm broth, stirring until the liquid is absorbed. Repeat until the rice is tender, adding 1 ladle of 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 the zest of half of the lime. Season with salt and pepper.
4. Cook for 1 minute more to heat the peas through. Divide among 4 servings and juice the remaining half of lime atop the dish and serve.