- 1/2 cup chopped onion
- 2 Tbsp. butter
- 1 cup rice
- 1 chicken bouillon cube
- 1 tsp. salt
- 1/8 tsp. pepper
- 1/2 tsp. dried thyme
- 1 package frozen peas, thawed, drained (10oz.)
- 1 1/2 cup orange sections
Saute' onion in butter in skillet until tender. Add rice, cooking until golden. Stir in next 4 ingredients and 2 cups water. Simmer, covered, for 15 minutes. Add peas. Cook for 5 minutes longer or until rice is tender and water is absorbed. Add orange sections and heat through.
By Robin from Washington, IA
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