Rachael Ray's Rice Pilaf

Recipe by Jenny Frenny
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Remove the lid and add the peas and cheese. Stir well and cook for 2-3 minutes.
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