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Ingredients
3 tablespoons butter
4 tablespoons chopped onion
1 cup converted rice
1 ½ cups water
1 bay leaf
Salt and freshly ground pepper to taste
4 drops Tabasco sauce or to taste
1 cup frozen peas
4 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
45 grams carbs; 23 milligrams cholesterol; 285 calories; 3 grams monosaturated fat; 5 grams saturated fat; 9 grams fat; 2 grams fiber; 456 milligrams sodium; 5 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 tablespoons of the butter in a saucepan and add the onion. Cook until wilted. Add the rice and stir briefly.
- Step 2
Add the water, bay leaf, salt, pepper and Tabasco. Bring to a boil, cover tightly and simmer 17 minutes.
- Step 3
Meanwhile, combine the peas with the remaining 1 tablespoon of butter in a saucepan with salt and pepper. Heat, shaking the saucepan to redistribute the peas so they cook evenly, about 1 minute.
- Step 4
Add the peas and parsley to the rice and stir with a fork to blend. Remove the bay leaf and serve.
Private Notes