2 c. chicken broth
2 tsp. butter
1 med. yellow onion, finely chopped
2/3 c. long grain rice
1/2 c. fresh or frozen green peas
1 tbsp. grated parmesan cheese
1/8 tsp. black pepper

In small saucepan heat chicken broth. In a heavy 10 inch skillet over moderate heat melt half the butter; add onion and cook. Uncovered, until soft about 5 minutes. Add rice and peas and cook, stirring 2 minutes longer. Add 1/2 cup hot chicken broth, reduce heat to moderately low and stir until almost all liquid is absorbed, about 3 minutes. Add remaining chicken broth, 1/2 cup at a time, stirring after each addition until liquid is absorbed. When rice is tender remove from heat and stir in cheese, pepper and remaining butter.