| 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 |
ts |
Worcestershire sauce |
| 1/8 |
ts |
Cayenne pepper or |
| 2 |
dr |
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>
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”