- 1 chicken bouillon cube
- 2 cups water
- 15 or 16 oz. can peas, drained with liquid reserved
- 1 cup rice
- 1/2 teaspoon salt
- 1/4 teaspoon coarse black pepper
- 2 tablespoons onion, minced
- 1 tablespoon parsley
- 3 tablespoons butter or margarine
Add enough water to pea liquid to make 2 1/2 cups. Dissolve bouillon as you bring water to boil. Stir in rice, cover, and simmer 15 minutes stirring occasionally. Add peas and simmer for 5 minutes more. Remove from heat and stir in remaining ingredients. Let stand covered, 5 minutes. Fluff with fork and serve.
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