Cheesy Rice With Peas Recipes

EASY CHEESY RICE PILAF

Steps:

• Melt butter on medium-high heat in a medium skillet or saucepan. Add chopped onions and bell peppers. Sautè until soft, but don't let them brown, about 4 minutes.
• Add rice, salt, and bay leaf to the onions and bell peppers. Cook 1 minute.
• Stir in the chicken stock (I use reconstituted chicken bouillon. Cover and simmer on low until the rice is soft and tender, usually about 15-20 minutes.
• Add the peas. Cover and let simmer for 5 minutes or until you don't see any liquid in the rice. Remove from the heat and sit for 10 minutes before serving.
• When ready to serve, remove the bay leaf, and use a spoon or a fork to fluff the rice before adding cheese and parley. Add some freshly ground pepper if desired.

CHEESY RICE WITH PEAS

Steps:

• In a large bowl, combine all the ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes or until heated through. Stir before serving.

CHEESY PEAS

Steps:

• Combine the butter, thyme, rosemary, milk, and Cheddar cheese in a saucepan. Bring to a simmer over medium-high heat and stir in the peas. Reduce heat to medium-low, and simmer, stirring until the cheese has melted and the sauce is hot, about 3 minutes.

CHEESY TUNA, RICE AND PEAS

Steps:

• Dissolove bouillon in water in small saucepan.
• Add peas and bring to a boil.
• Add the soup, stir until smooth.
• Add the tuna and bring to a boil again.
• Stir in rice, cover, remove from heat and let stand 5 minutes.

ONE-POT CHEESY CHICKEN AND RICE CASSEROLE

Steps:

• Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add onion, thyme, and 1/2 teaspoon salt, and cook, stirring occasionally, until the onion is soft and translucent, about 8 minutes. Add rice and garlic. Cook, stirring occasionally, until fragrant, about 1 minute. Add broth, milk, and remaining 1 1/2 teaspoons of salt. Season with pepper.
• Bring to a boil, stirring occasionally so that rice doesn't stick to the pot. Add chicken, stir to combine, and bring back to a boil. Reduce heat to medium-low, cover, and simmer until all liquid is absorbed and rice is tender, about 15 minutes. Add more water if the rice absorbs it all before becoming tender.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Remove pot from heat. Stir in peas and 1 cup Cheddar cheese. Taste and season with more salt to taste. Sprinkle with remaining 1/2 cup Cheddar cheese.
• Place under the broiler and cook until cheese turns golden brown in spots, 3 to 5 minutes. Serve immediately.

CHEESY RICE, MUSHROOMS AND PEAS

Steps:

• Combine all ingredients in 1 1/2 quart casserole dish and bake at 350 for 20 minutes.