Creamy Rice and Sweet Peas

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
Creamy Rice and Sweet Peas
1 ½ cups chicken broth
2 cups water
2 tablespoon butter
1 cup jasmine rice
1 cup frozen baby peas
¾ cup grated parmesan
1 lime
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 tablespoon 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 tablespoon 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.

Liked my Creamy Rice and Sweet Peas? Try Mexican Rice and Beans

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