Rachael Ray'S Rice Pilaf

1. 1

   Over medium heat, heat the olive oil in a deep skillet that has a lid. Add the rice and stir with a spoon until the rice has turned light brown.

2. 2

   Add the chicken broth, bring to boil, cover with lid and reduce heat to simmer. Let the rice cook for 15 minutes and until the liquid has been all absorbed.

3. 3

   Remove the lid and add the peas and cheese. Stir well and cook for 2-3 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.