1/2 tbsp. oil
1/2 c. chopped onion
1 c. raw rice
2 tbsp. dry sherry
1 pkg. frozen peas, thawed or 2 c. fresh
2 c. chicken broth
1/4 tsp. pepper
1/4 c. grated Parmesan

Heat oil; saute onion 5 minutes. Add rice and heat until translucent. Add sherry. Cook 1 minute over low heat. Add peas, broth and pepper. Cover; bring to boil and cook over low heat 15 minutes or until rice is done. Mix in cheese. Taste for seasonings. Serves 6.