Ingredients

• 1 1/2 cups converted long-grain white rice
• 1/3 cup chopped onion
• 2 cloves garlic, chopped
• 2 (14 ounce) cans chicken broth
• 1/3 cup water
• 3/4 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1/2 cup frozen green peas, thawed
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts, toasted

Instructions

1. Combine rice, onion, and garlic in bowl of a slow cooker. Pour chicken broth and water into a small saucepan and bring to a boil over high heat.
2. Stir boiling liquid, Italian seasoning, and basil into rice mixture. Cover and cook on low setting for 2 to 3 hours, until liquid is absorbed. Stir in peas. Cover and cook 1 hour. Stir in cheese. Spoon into a serving dish and sprinkle with pine nuts.