Reviewed: Apr. 24, 2012

This rice was so good!! I have no idea why it is called holiday rice though. It kind of reminded me of chicken a la king without the chicken or cream sauce. I used butter with canola oil. For the broth I did 1 boullion cube with 14.5 oz of water. It only needed to cook for about 18-19 minutes total. I used frozen defrosted peas and for the pimentos cut up some frozen defrosted red pepper the same size as pimentos. The rice was basically done after 17 minutes. I stirred in the peas and red pepper and then cooked it 1-2 more minutes. I plan to make this again, but double it as the 3 servings I got was not enough. Thank you

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Reviewer:

Baker Bee

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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Dec. 25, 2011

pretty good but my rice wasn't quite cooked through. Will add another 10 minutes next time.

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Reviewer:

mkw101

Cooking Level: Intermediate

Home Town: Mankato, Minnesota, USA

Reviewed: Sep. 23, 2011

Yummy! Serves 4? Not in my house! Even my daughter, who is not a fan of rice, had seconds. I did not have pimientos so I sauteed diced red pepper in the butter before adding the rice and sage. I also followed another suggestion and mixed in thawed peas after cooking the rice for 20 minutes, skipping the last 10 minutes of cooking.

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Reviewer:

WANIETA

Reviewed: Jul. 12, 2010

Easy and good tasting.

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Reviewer:

Anne

Cooking Level: Intermediate

Living In: Surrey, British Columbia, Canada

Reviewed: Feb. 22, 2010

I am rating this 5 stars even tho I changed the recipe to go with the meal I was making. I needed it to go with a scallop casserole so did not want the sage, but I absolutely will use sage in this recipe. I followed the recipe with my change being one clove of minced garlic which I sauteed with the rice, I used 2 T of roasted red peppers and as suggested by another cook I too thawed my peas and tossed in at the end. I did find that the cooking time was a bit more but that was to get to the consistency I like my rice. Very good side dish. Very attractive, and my husband had 3 helpings...so it is a winner.

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Reviewer:

Kathie Brundege

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Victor, New York, USA

Reviewed: Feb. 16, 2010

This dish was just OK for us. Might try it again with fresh peas instead of frozen and add minced garlic to the saute. Very pretty side dish. *UPDATE* Tried this rice dish again & it turned out much better with some changes, so I increased my rating to 4-stars. The first time, the rice was too mushy. This time, I used the same proportion of chicken broth to rice as instructed on our rice package (in my case, 3/4 cup broth for 1/2 cup jasmine rice). This kept the rice from getting too mushy from too much liquid. Decreased butter to 1T. Added 1 clove minced garlic & saute w/ the rice, sage, & butter. Thawed the peas in cold water ahead of time, drained, then mixed them in at the end of cooking to just heat through instead of cooking them for 10 minutes. Much better rice dish this time! :)

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Reviewer:

TTV78

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: San Francisco, California, USA

Reviewed: Dec. 17, 2009

I used chicken stock aswell as some powder onion soup mix. Also subbed grated carrots for pimentos. Was just what I wanted! Will be making again with different variations!

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Reviewer:

Amber

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Jan. 27, 2009

This was a no brainer for me, I love rice and I love peas. Followed the directions, only thing different was I used my roasted red peppers I had on hand, instead of pimintos, as one reveiwer suggested. Turned out great. My husband likes gravy with rice, this I can serve with out gravy, it has enough flavor on its own. Thanks for a great recipe.

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Reviewer:

Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jan. 18, 2009

No chicken broth or pimentos @ home so used beef broth and sauted red pepper slices. Turned out great!

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Reviewer:

FloridaGrillGal

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Fort Lauderdale, Florida, USA

Reviewed: Dec. 30, 2008

This recipe was quite good. I used half the amount of peas as another reviewer suggested and it turned out great. I served it along with pork tenderloin and everybody liked it.

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