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.