Venetian Rice

Venetian Rice
4 slices bacon, chopped
1 small onion, minced
3 T. butter or margarine, melted
1 pkg. frozen English peas, thawed (10 oz)
3/4 cup long grain rice, uncooked
2 cups chicken broth
1 t. salt
Dash pepper
1/2 cup grated parmesan cheese
Cook bacon in a medium skillet until crisp; remove bacon, discarding drippings. Drain bacon on paper towels. Set aside. Saute onion in butter in skillet over medium heat until tender. Add peas and rice; stir well. Add chicken broth, salt land pepper; Stir well. Bring to a boil; cover, reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed. Add reserved bacon and Parmesan cheese and stir well. Serve at once. Makes 6 to 8 servings
Source: Jean Peterson, A Feast for All Seasons
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Category:Cathy's Recipes