Holiday Peas and Rice • 1/2 cup raw regular rice • 1/8 tsp rubbed sage • 2 tbl butter or margarine • 1 can Campbell’s Chicken Broth • 1 cup frozen peas • 2 tbl diced pimiento In a saucepan, brown rice with sage in butter. Add broth. Bring to a boil; reduce heat. Cover; simmer 15 minutes; add peas. Simmer 10 minutes more or until done. Stir occasionally. Stir in pimiento. Makes about 3 cups.
(I found this recipe online. I was thinking you could also use diced red bell pepper instead of pimiento.