Baked Rice and Peas

A simple rice dish with sweet peas baked in the oven. Perfect as a side for grilled shrimp or chicken. Adding vegetables to your rice, allows you to have a larger portion for less points and adds fiber.

I’ve been experimenting with baking rice in the oven all weekend and I finally got the rice to water ratio perfect. My husband thought I was crazy for taking the risk of wasting food, but there is something nice about being able to put something in the oven, setting the timer and forgetting about it. This also opens the doors to many possibilities with other one pot rice dishes in the future, but for today, this simple side dish. (I have not tried this with brown rice, I might have to experiment)

Baked Rice and Peas
Gina’s Weight Watcher Recipes 
Servings: 5 • Serving Size: 3/4 cup • Points +: 4 pts • Smart Points: 5
Calories: 173.7 • Fat: 1.5 g • Protein: 5.5 g • Carb: 34.4 g • Fiber: 2.0 g 

  • 1 cup uncooked long grain rice
  • 14.5 oz can fat free chicken broth (vegetarians use vegetable broth)
  • 1 tsp butter
  • 2 tbsp parmesan cheese
  • 5 oz (1/2 package) frozen peas

Preheat oven to 350°. Combine all ingredients in a oven-safe baking dish with a lid. Place a piece of tin foil between the lid and the dish to ensure no steam escapes. Bake 45 minutes (do not open, do not peek, do not stir to rice). When 45 minutes is up, remove from oven and let it sit for 10 more minutes to allow the steam to finish cooking the rice, (do not open, do not peek, do not stir to rice). After 10 minutes, remove lid and fluff with a fork.

Makes 3 3/4 cups