Recipe by echo echo
An Italian pilaf--rice and peas. I use sodium-free chicken bouillon granules, but use whatever suits your taste.
Top Review by AZPARZYCH
This was good with the rice and peas together; an easy one-dish side to go with anything just about. Made for PAC Spring 2008, I am not always excited about making white rice (never ate it until met DH who ate it every other day for dinner). This was good though, the bouillon gave the rice flavor and the addition of bacon gave it a little something extra. The only change I made was I took it off the heat as soon as I added the bacon rather than letting it heat through, I wanted the crunch. Will make again, it is better than having plain white rice with tons of butter and salt on it!!!
- 2 teaspoons chicken bouillon granules
- 1 tablespoon butter
- 1 cup uncooked long-grain white rice
- 2 tablespoons butter
- 1 (10 ounce) package frozen peas, thawed
- 3 tablespoons grated parmesan cheese
- 1 1⁄4 teaspoons salt
- 1⁄8 teaspoon pepper
- 4 slices bacon, cooked and crumbled
Directions See How It's Made
- In a saucepan add bouillon crystals and 1 Tbs butter to 2 cups water and bring to a boil.
- Lower heat to low, stir in rice and simmer, covered, about 20 minutes.
- Add 2 Tbs butter, peas, salt and pepper; if necessary, add a little more water.
- Increase heat to medium and cook about 10 minutes until peas and rice are cooked and water is absorbed.
- Add bacon, mix light and cook another minute or so just to heat through.