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Holiday Peas and Rice
SUBMITTED BY:
Patricia Rutherford
"With all the fuss that goes into holiday meals, it's nice to find a side dish like this that's both satisfying and simple. The pimientos and peas nestle among rice delightfully seasoned with sage and chicken broth."
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PREP TIME
5 Min
COOK TIME
40 Min
READY IN
45 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1/2 cup uncooked long grain rice
1/8 teaspoon rubbed sage
2 tablespoons butter or margarine
1 (14.5 ounce) can chicken broth
1 cup fresh or frozen peas
2 tablespoons diced pimientos
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DIRECTIONS
In a saucepan, saute rice and sage in butter until rice is lightly browned. Add broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add peas; simmer, uncovered, 10 minutes longer or until heated through, stirring occasionally. Stir in pimientos.
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REVIEWS
Reviewed on Apr. 25, 2007 by
SavvyTech
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SavvyTech
Apr. 25, 2007
This has to be THE best rice dish I have ever tasted. Not too mention it looks very nice. It was a big hit at my dinner table. I tripled the order (no modifications necessary on this recipe) to serve 9 people and had enough leftover for the next nights dinner. The flavor of the pimentos, sage and chicken broth is a really good combination. Thank you so much for posting this dish, Patricia. I will be making this dish many, many, MANY more times. :)
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5 users found this review helpful
This has to be THE best rice dish I have ever tasted. Not too mention it looks very nice. It...
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Reviewed on Oct. 29, 2007 by
Emma
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Emma
Oct. 29, 2007
I really really enjoyed this recipe. I cooked it without sage and with a finely chopped red bell pepper instead of pimentos as I had neither to hand. It came out brilliantly. It's just as nice eaten cold the day after mixed with fish or chicken for lunch. Thanks a lot!
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3 users found this review helpful
I really really enjoyed this recipe. I cooked it without sage and with a finely chopped red...
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Reviewed on Mar. 28, 2008 by Shelley
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Shelley
Mar. 28, 2008
I made this recipe the night before for an office potluck. It didn't fair well being warmed up the next day. I made the recipe for 20ppl and it asked for 5 cups of peas. I thought that was too much and cut it back to 4 cups. Turns out it was still too many peas which ended up becoming dry. Next time I would make it only if I could serve it fresh and would leave out the peas altogether and have them as a veggie on the side. The rice itself had great flavour. Only a handful of people actually ate it. Sorry, but didn't go over well with my group.
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0 users found this review helpful
I made this recipe the night before for an office potluck. It didn't fair well being warmed...
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