Rachael Ray's Rice Pilaf

This was in one of her magazines. It is tasty and different.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1 1⁄2 cups long grain white rice
• 3 1⁄2 cups chicken broth
• 1  cup  frozen peas, thawed
• 1  cup  shredded sharp white cheddar cheese

Directions

1. Over medium heat, heat the olive oil in a deep skillet that has a lid. Add the rice and stir with a spoon until the rice has turned light brown.
2. Add the chicken broth, bring to boil, cover with lid and reduce heat to simmer. Let the rice cook for 15 minutes and until the liquid has been all absorbed.
3. Remove the lid and add the peas and cheese. Stir well and cook for 2-3 minutes.