ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Parmesan-Basil Rice Pilaf

Yield 6 servings (serving size: 1 cup)
This classic rice pilaf with parmesan and basil is a simple side dish that works well with chicken or lamb. Save time by thawing peas while the rice is cooking.

Ingredients

  • 1 teaspoon olive oil
  • 1 teaspoon bottled minced garlic
  • 2 cups uncooked long-grain rice
  • 1/2 cup water
  • 2 (14 1/4-ounce) cans fat-free chicken broth
  • 1 cup frozen green peas, thawed
  • 1/2 cup (2 ounces) preshredded fresh Parmesan cheese
  • 1/4 cup chopped green onions
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper

Nutrition Information

  • calories 305
  • caloriesfromfat 10 %
  • fat 3.5 g
  • satfat 1.7 g
  • monofat 1.3 g
  • polyfat 0.2 g
  • protein 12.7 g
  • carbohydrate 53.9 g
  • fiber 2.2 g
  • cholesterol 6 mg
  • iron 2.3 mg
  • sodium 179 mg
  • calcium 144 mg

How to Make It

  1. Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 30 seconds or until lightly browned. Add rice; cook 2 minutes, stirring constantly. Stir in water and broth; bring to a boil.

  2. Cover; reduce heat to medium-low. Cook 20 minutes or until liquid is almost absorbed. Remove from heat; fluff with a fork. Add remaining ingredients, tossing well.