Ingredients
1 medium onion, chopped3 tablespoons butter1 cup uncooked long grain rice1 can (14-1/2 ounces) chicken broth1 cup water1 teaspoon dried basil1/2 teaspoon seasoned saltDash pepper2/3 pound fresh or frozen peas, thawed2 tablespoons grated Parmesan cheese
Preparation
In a large saucepan, saute onion in butter until tender. Add the rice; saute until golden brown, about 5 minutes.
Stir in the broth, water, basil, seasoned salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender (some liquid will remain).
Stir in peas. Remove from the heat; cover and let stand for 5 minutes. Stir in cheese.
