My family enjoys this simple dish, it goes well with most standard chicken recipes. Oddly enough, my kids who are not overly fond of peas do not mind their presence.
- 1 TBSP butter
- 1 small onion diced
- 1 cup uncooked long grain rice
- 2 cups chicken stock (or broth)
- 1 cup frozen peas
In a skillet with a tight lid heat the butter over medium-low heat. (If you need numbers, that’s 3 or 4)
Add the onion and cook until soft, stirring often. Add the uncooked rice, stir frequently and cook for an additional 2 – 3 minutes. Add the stock, turn up the heat to medium high (6 – 7), bring to a boil and cover tightly.
Immediately reduce the heat to low, unless you enjoy cleaning up boil overs.
Cook for an additional 15 – 20 minutes. Two or three minutes before removing from the heat stir in the peas.
Pepper to taste.