| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| 1 | c | Long grain white rice |
| 2 | c | Chicken broth or water |
| 10 | oz | Frozen petite peas |
| 3/4 | c | Grated sharp cheddar or |
| Parmesan cheese | ||
| 1 | t | Worcestershire sauce |
| 1/8 | t | Cayenne pepper or |
| 2 | Tabasco sauce, 2-3 drops | |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
In a medium size saucepan combine rice with broth and bring the liquid to a boil over medium heat. Cover and simmer until the rice is almost tender, about 15 minutes. Stir in the peas and simmer, covered 5 minutes longer. At this point you can serve half to the kids, garnished with some cheese. If you are making this for adult tastes only stir in Worcestershire, cayenne and grated cheese. Remove the pan from the heat and continue to stir until the cheese is entirely melted. Season to taste with salt and pepper and serve immediately before the dish gets gummy. To reheat leftovers and change the flavor a bit, layer the rice in a baking dish and top with some tomato sauce. Cover and reheat in a microwave or regular oven until very hot. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6761 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 18:02:12 -0500 From: Gail Shermeyer <4paws@netrax.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 355
Calories From Fat: 192
Total Fat: 21.6g
Cholesterol: 54.4mg
Sodium: 1457.6mg
Potassium: 199.1mg
Carbohydrates: 15.1g
Fiber: <1g
Sugar: 1.1g
Protein: 24g