Lemon Rice with Peas
Updated on January 7, 2022
1 ½ cups uncooked long grain rice
¼ teaspoon dried thyme
2 tablespoons margarine
1 (14.5 ounce) can chicken broth
1 ¼ cups water
¼ cup ReaLemon® lemon juice from concentrate
¼ teaspoon pepper
¾ cup frozen peas
2 tablespoons sliced almonds, toasted
- Cook and stir rice and thyme in hot margarine in medium-sized saucepan 5 minutes or until rice is lightly golden. Carefully stir in both, water, ReaLemon®, and pepper. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until rice is tender and liquid is absorbed.
- Remove from heat. Stir in peas. Cover and let stand 5 minutes. Sprinkle with almonds. Optional: Top with garnish for added color.
Nutrition Facts (per serving)
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