• 1 cup chicken stock
• 1 cup water
• 1 cup long grain rice
• 1/8 tsp. salt (optional)
• 1-1/2 cups frozen peas, thawed
• 1 Tbs. unsalted butter or margarine

Combine stock and water in a saucepan over medium high heat. Stir in rice, salt and pepper to taste and bring to a boil. Immediately reduce heat to low. Cover and simmer 15 minutes. Add peas to rice without stirring. Cover and simmer 5 minutes or until rice is tender and liquid is absorbed. Remove from heat and let sit 5 minutes. Add butter and fluff with a fork.

Per serving: calories 251, fat 3.7g, 13% calories from fat, cholesterol 8mg, protein 7.7g, carbohydrates 45.8g, fiber 3.9g, sugar 3.6g, sodium 251mg, diet points 5.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 2.8, Lean meat: 0.2, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0

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