Baked Rice and Peas

From Melissa: This was a really great side to add to our rotation. The peas add some bulk so you don't miss having a huge serving of rice.

Servings: 5 • Serving Size: 3/4 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 173.7 • Fat: 1.5 g • Protein: 5.5 g • Carb: 34.4 g • Fiber: 2.0 g
1 cup uncooked long grain rice
14.5 oz can fat free chicken broth
1 tsp butter
2 tbsp parmesan cheese
5 oz (1/2 package) frozen peas
Preheat oven to 350°. Combine all ingredients in a oven-safe baking dish with a lid. Place a piece of tin foil between the lid and the dish to ensure no steam escapes. Bake 45 minutes (do not open, do not peek, do not stir to rice). When 45 minutes is up, remove from oven and let it sit for 10 more minutes to allow the steam to finish cooking the rice, (do not open, do not peek, do not stir to rice). After 10 minutes, remove lid and fluff with a fork.

Makes 3 3/4 cups