2 c. uncooked long-grain rice
1 med. onion, chopped
1 to 2 tbsp. caraway seeds
3 tbsp. butter, melted
1 (10 3/4 oz.) can chicken broth, undiluted
4 c. water
1/4 tsp. salt
1/4 tsp. pepper
1 (10 oz.) pkg. frozen English peas, thawed

Saute rice, onion and caraway seeds in butter in a Dutch oven 5 minutes, stirring constantly. Stir in chicken broth, water, salt and pepper. Bring to a boil; cover, reduce heat and simmer 20 minutes. Add peas and cook 5 minutes more. Yield: 8 servings.