Anonymous Fri Oct 07 11:19:05 2005

1 cup uncooked regular long grain

rice

1-1/2 cups chopped onions (about

3 medium)

1 cup dry white wine or apple juice

1 tablespoon chopped fresh or

1 teaspoon dried thyme leaves

1/4 teaspoon pepper

3 to

3-1/2 cups chicken broth*

1-1/2 pounds skinless boneless chicken

breast halves, cut into 2-inch

pieces

1 (10-ounce) package frozen green

peas, separated

3 tablespoons chopped fresh parsley

*The amount of broth will vary

depending on the absorbency of

the rice.

Spray 3-quart saucepan with nonstick cooking spray. Heat pan over medium-high heat. Heat rice in pan about 5 minutes, stirring occasionally, until light brown; reduce heat to medium. Stir in onions, wine, thyme and pepper. Cook 2 minutes or until liquid has evaporated. Stir in 1 cup broth. Cook 4 to 5 minutes, stirring occasionally, until liquid has evaporated. Stir in additional 1 cup broth. Cook 4 to 5 minutes, stirring occasionally, until liquid has evaporated.

Stir in chicken, peas and 1 cup of the remaining broth. Cover and cook 5 minutes. Stir in remaining 1/2 cup broth if needed to keep rice from sticking. Cover and cook about 5 minutes or until liquid has evaporated and rice is tender and chicken is white; remove from heat. Stir in parsley. 6 servings