1 teaspoon penzey's southwest seasoning dried italian
2.7 ounces parmesan cheese freshly grated
0.7 cup peas frozen english thawed
0.5 teaspoon pepper
0.3 cup roasted peppers red drained chopped
0.3 cup tomatoes dried diced packed ( without oil)
14.5 ounce vegetable broth canned
2.8 cups water
Equipment
sauce pan
Directions
Combine broth and water in a medium saucepan; place over medium heat. Cover and bring to a simmer; reduce heat to low, and keep warm. (Do not boil.)
Coat a large saucepan with cooking spray; place over medium-low heat until hot.
Add rice and 1 cup simmering broth mixture. Cook, stirring constantly, until most of liquid is absorbed.
Add 1 1/2 cups broth mixture, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed. Stir in tomato.
Add remaining 2 cups broth mixture, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed. (Rice will be tender and will have a creamy consistency.)
Add peas and remaining ingredients, stirring until cheese melts; serve immediately.
