 | | Directions | 1. Melt butter in medium saucepan on medium heat. Add rice; cook and stir 3 minutes.
2. Stir in 1 tablespoon of the Seasoning and chicken broth. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until rice is tender. Remove from heat.
3. Stir in remaining 1 tablespoon Seasoning and almonds.Test Kitchen Tip: Prepare as directed, using 1/2 teaspoon McCormick® Garlic Powder and 1/4 teaspoon McCormick® Ground Black Pepper in place of Seasoning. Add 2 tablespoons grated Parmesan cheese with almonds.
Parmesan Pilaf with Bacon and Peas: Prepare as directed. Stir 1 cup frozen peas and 3 slices bacon, cooked and crumbled, into rice during last 5 minutes of cooking. |
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Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4
|  | | Ingredients | | - | | 2 tablespoons butter |
| - | | 1 cup rice |
| - | | 2 tablespoons McCormick® Perfect Pinch® Parmesan Herb Seasoning |
| - | | 1/2 teaspoon McCormick® Parsley Flakes |
| - | | 2 cups chicken broth |
| - | | 2 tablespoons sliced almonds, lightly toasted |
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| | Nutrition (per serving) | Calories: 256 Calories
Fat: 8 Grams
Protein: 6 Grams
Cholesterol: 20 Milligrams
Carbohydrates: 40 Grams
Sodium: 603 Milligrams
Fiber: 1 Grams
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