Dinner

Rachael Ray Rice Pilaf is for Dinner.

Rachael Ray Rice Pilaf takes 20 minutes to prepare.

Rachael Ray Rice Pilaf takes 50 minutes to cook.

Rachael Ray Rice Pilaf makes 15 servings.

The ingredients for Rachael Ray Rice Pilaf are:

3 tbsp. EVOO
3 onions, cut into 1/2 -inch pieces (about 4 1/2 cups)
Salt and pepper
3 1/4 cups long-grain rice
2 1/4 cups chicken broth
4 bay leaves
16 oz. frozen peas

Here is how you make Rachael Ray Rice Pilaf:

DIRECTIONS:In a 7-qt. dutch oven, heat the EVOO over medium-high heat. Add the onions, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.Add the rice and cook, stirring, for 1 minute. Add 2 1/4 cups water, the chicken broth, bay leaves, 2 tsp. salt and 1 tsp. pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice. Discard the bay leaves.Serving Size: makes 15 1 cup servingsNumber of Servings: 15Recipe submitted by SparkPeople user NFRITZ13.

The nutritional information for Rachael Ray Rice Pilaf is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 112.4

• Total Fat: 3.2 g
• Cholesterol: 0.7 mg
• Sodium: 567.3 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 2.4 g
• Protein: 3.2 g