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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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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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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FloridaGrillGal

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Fort Lauderdale, Florida, USA

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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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BARBARA JAYNE

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Reviewed: Dec. 26, 2008

This is a great recipe - really easy, and it looks beautiful and tastes great. So it's perfect for the holidays, when you're so busy. On that note, I can't imagine why the recipe only makes 4 servings! I doubled the recipe, and at that it barely fed nine because everyone liked it so much. Next year I will triple it, but I will leave the peas at maybe 1.5 cups. I used good homemade chicken broth, which I think makes a big difference, and I don't like pimento so I substituted chopped red pepper.

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ahnjy

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Reviewed: Nov. 9, 2008

Every now and then I come across a recipe that turns out to be even better than I had expected it to be--this was one of those times! I added some fresh minced garlic while sauteing the rice which gave it a little extra flavor. I just added the peas, thawed and drained, to the finished rice and, because I wanted them to retain their vibrant color, chose not to simmer them the 10 extra minutes as the recipe directs. I also used only half the amount of peas called for and it was perfect. For the pimientos, I used chopped, roasted red peppers and it was a nice substitute. Delicious and subtle flavor and beautiful presentation. Hubby and I were both overall very impressed!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: 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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Shelley

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Reviewed: 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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Emma

Cooking Level: Beginning

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Reviewed: 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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