This Italian version of rice with peas is simple and delicious, the perfect side dish for a grilled steak.
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1½ cups long-grain rice
- 2 10-ounce cans chicken broth
- ½ cup water
- 1 cup frozen baby green peas
- ½ cup grated Parmesan cheese
In heavy saucepan, heat olive oil over medium heat. Add onion; cook and stir until onion is translucent.
Add rice; cook and stir for 2 minutes. Add chicken broth and water and bring to a boil.
Cover pan, reduce heat, and simmer mixture for 15 to 20 minutes, until rice is almost tender.
Add peas, cover, and cook over medium-low heat until peas are hot and rice is tender, 3 to 5 minutes. Stir in cheese and serve.