Soaked in chicken stock and paired with peas, its time to swap your plain rice for this fluffy and flavorsome alternative.
- Place rice, stock and 2 1/2 cups cold water in a large saucepan over high heat. Season with salt and pepper. Cover, bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 12 to 15 minutes or until liquid is absorbed. Remove from heat.
- Add peas and onion. Stand, covered, for 10 minutes. Fluff rice with a fork to separate grains. Cool.
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