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Sunday, December 18, 2011

Pea and Bean Jag (seasoned rice)

Pea and Bean Jag (seasoned rice)

 

1 cup long grain rice
2 cups chicken broth (homemade preferably if not use a good box kind)
1 small onion, chopped
1 pkg of Sazon
½ tsp salt
½ tsp pepper
2 tbsp olive oil

1 can (or fresly cooked) cannellini beans or red kidney beans

½ can sweet peas

Saut√© onion in the olive oil, over medium high heat. Add Sazon’, kosher salt and black pepper and cook until the onion is just tender.  Add the rice and coat with the seasoned oil. Let it toast for a minute.  Then add the 2 cups of chicken broth. Bring to a full boil. Reduce heat to a simmer and cover the pot tightly.  After 10 minutes remove the lid and add the beans and peas (do not stir them in, just leave them on top of the rice) cover the pot and let cook for an additional 10 minutes.  Remove the lid and toss peas and beans in the rice with a fork. 

Served with bone in ribeye steak.










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