Rice With Pea Soup
3 T. oil
¼ onion, chopped
1 clove garlic, minced
1 medium potato, diced
1 box frozen petite peas
¾ cup rice
2 chicken bouillon cubes
salt and pepper
parmesan cheese
In a medium sauce pan sauté onion, garlic, and potato in oil. Add 1 ½ cups of water, 1 bouillon cube, and the peas. Simmer for 20 minutes. Add 5 more cups water, the second bouillon cube, and salt and pepper to taste. When water comes to a boil add the rice and cook for another 20 minutes or until rice is cooked. Serve hot with parmesan cheese.
Note: ½ head cauliflower or 4 stalks celery makes a great substitution for the peas.