Creamy Rice with Peas

I decided to take a simple side dish of rice and bump up the volume! Creamy Rice with Peas has a luscious richness to it with a delicate cheesy flavor! The peas are merely warmed through so they don't lose that fresh taste or texture. I hope you enjoy it.

1 shallot, finely chopped
Enough olive oil to coat the bottom of your sauce pan
1 c. long grain rice (long cooking rice)
2 cups chicken broth
1/2 c. half and half (I used fat-free)
1 c. frozen peas
1/2 c. grated Parmesan cheese
1 tsp finely chopped parsley
1/2 tsp salt
1/2 tsp pepper

Heat the olive oil in a sauce pan over medium high heat. Add the chopped shallots and salt. Saute until tender, about 3 minutes. Add the rice and toss to coat with oil. Allow the rice to cook for a minute.

Add the chicken broth. Wait for the liquid to come to a boil, then reduce heat to low (very low). Place a cover over the pot and allow rice to cook until tender and the broth is absorbed. This will probably take about 20 minutes. Remove from heat.

Stir in the frozen peas and the half and half. Replace the cover and let the rice sit for 3 minutes.

Stir in the Parmesan cheese and parsley.

Makes 6 servings.