Thursday, May 19, 2011

Baked Rice and Peas

I have this problem with rice.  It NEVER comes out as it's supposed to, although sometimes Minute Rice works in the microwave for me.  I can time it exactly as the recipe states, and it's crunchy.  Then I'm all frustrated because I FINALLY timed a meal so that the sides were ready at the same time as the main dish and now I have to add ten or twenty or more time to the rice.

This?  Came out perfect.  It was soft with just a little bit of bite, it had flavor, and it was SO EASY.  Much like a crockpot meal, you dump all the stuff into the pot, put it in the oven, and don't touch it till the timer goes off.  WORD UP.

Baked Rice and Peas originally from Gina's Weight Watcher Recipes 
Servings: 5
  • 1 cup uncooked long grain rice
  • 14.5 oz can fat free chicken broth
  • 1 tsp butter
  • 2 tbsp parmesan cheese
  • 5 oz (1/2 package) frozen peas
Preheat oven to 350°. Combine all ingredients in a oven-safe baking dish with a lid. Place a piece of tin foil between the lid and the dish to ensure no steam escapes. Bake 45 minutes (do not open, do not peek, do not stir to rice). When 45 minutes is up, remove from oven and let it sit for 10 more minutes to allow the steam to finish cooking the rice, (do not open, do not peek, do not stir to rice). After 10 minutes, remove lid and fluff with a fork.

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