Jewel Rice & Peas

 

 

2
tablespoons butter
1/2
cup chopped onion
1
cup uncooked long grain rice
1
chicken buillon cube
2
cups water
1
teaspoon salt
1/8
teaspoon pepper
1/2
teaspoon dried leaf thyme
1
10-ounce package frozen peas, thawed and drained
1 1/2
cups orange sections

 

 

In large skillet, melt butter, add onion and cook until tender, about 5 minutes.  Add rice and cook until golden.  Stir in chicken bouillon cube, water, salt, pepper and thyme.  Bring to boil, cover and simmer 15 minutes.  Add peas and cook 5 minutes, until rice is tender and liquid is absorbed.  Add orange sections, heat. 

 

Makes 6 servings.