- 1/2 cup uncooked long grain rice
- 1/8 teaspoon rubbed sage
- 2 tablespoons butter or margarine
- 1 (14.5 ounce) can chicken broth
- 1 cup fresh or frozen peas
- 2 tablespoons diced pimientos
- In a saucepan, saute rice and sage in butter until rice is lightly browned. Add broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add peas; simmer, uncovered, 10 minutes longer or until heated through, stirring occasionally. Stir in pimientos.