The mint gives it a fresh taste.
Bring broth to a boil in a large saucepan over high heat. Add rice and bring to a simmer; cover, reduce heat to medium-low and cook for 4 minutes.
Cover, reduce heat till the rice has absorbed most of the liquid, about 6 minutes.
Remove from heat and stir in peas, scallions, cheese, mint, and pepper. Cover and let stand until the liquid is absorbed, 3 to 5 minutes.
|Time:||10 Minutes Preparation Time|
20 Minutes Cooking Time
By LRP from LWL, MA
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