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

Sauté 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 green peas, and cook 5 more minutes.

Makes 8 servings.

Submitted by: Karen LaValley