You may also like
Categories:
chicken bouillon granules butter long grain white rice butter frozen peas Parmesan cheese salt pepper bacon
Viewed: 44 - Published at: 9 years agoIngredients
- 2 teaspoons chicken bouillon granules
- 1 tablespoon butter
- 1 cup uncooked long-grain white rice
- 2 tablespoons butter
- 1 (10 ounce) package frozen peas, thawed
- 3 tablespoons grated parmesan cheese
- 1 1/4 teaspoons salt
- 1/8 teaspoon pepper
- 4 slices bacon, cooked and crumbled
Method
- In a saucepan add bouillon crystals and 1 Tbs butter to 2 cups water and bring to a boil.
- Lower heat to low, stir in rice and simmer, covered, about 20 minutes.
- Add 2 Tbs butter, peas, salt and pepper; if necessary, add a little more water.
- Increase heat to medium and cook about 10 minutes until peas and rice are cooked and water is absorbed.
- Add bacon, mix light and cook another minute or so just to heat through.
