Cheesy Peasy Rice

I found some Minute rice in the pantry, and I had to experiment with it. As I was cooking, I thought of all my friends who have kids. I'm thinking this dish might be fun for the young ones, because it's so colorful, and the flavors are familiar. Enjoy!



2 cups water
2 cups Minute white rice
2 cups frozen peas
1 tbsp butter
1 tbsp flour
1/2 cup milk
6-8 slices American cheese*
salt and pepper to taste
dash each of nutmeg, mustard powder, and paprika

In a large saucepan, bring water and peas to a boil. Stir in rice, then cover the pan and turn off the heat. Let stand for 5 minutes, then give the dish a stir and replace the cover.

In a small saucepan, melt butter over low heat. Stir in flour until smooth. (This is called a roux.) Slowly stir in milk. Keep stirring for about 5-10 minutes, until the sauce thickens.** Break up the cheese slices and add to the sauce. Add seasonings. Stir until cheese is melted and sauce is smooth.

Now pour the saucy cheesy goodness all over the rice and peas. Stir gently until combined, then serve it up to the kiddies. (Or, if you're like me, inhale the stuff out of a bowl while you sit on the couch and watch House.)

Serves 6 as a side, or 4 as a main dish. Leftovers are best reheated on the stove, as microwaving may cause the butter and milk in the sauce to separate.

*I use Kraft Deli Deluxe, because it's cheese, not "cheese food product". I can't vouch for the quality of any other slices. You may also use 4 ounces of your favorite shredded cheese, but I've noticed that the slices produce a smoother sauce. It's your call.

**Before you add the cheese, just take a whiff of the butter-flour-milk mixture. This is what love smells like. It makes my French heart go pitter-pat.

Biscuits!

I don't know where I got this recipe, or how much I have tweaked it, but these are still the best biscuits I've ever made. I copied the text here from my old MySpace blog. Fun times.

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp sugar
6 tbsp butter
3/4 cup buttermilk

Heat oven to 450 degrees Fahrenheit. Sift together flour, baking powder, salt and sugar into a large bowl. Cut in butter until coarse crumbs form. Gradually mix in buttermilk with a fork to make a soft dough, kneading as little as possible. Roll dough to 1/2-inch thickness on a piece of parchment paper or a floured surface and cut into 2-inch rounds. Bake on a cookie sheet for 10-12 minutes or until golden brown. Makes 9-12 biscuits. (I cheat and bake my biscuits on a piece of parchment paper. Can you tell I love parchment paper?)

***

All you carb-counters can kiss my bread-fed butt, because biscuits are good for your soul, and these biscuits in particular are it. Slather 'em with butter, melt some cheese on 'em, or eat 'em by themselves . . . yum. For all the non-American food I enjoy, there is nothing like a good old-fashioned Southern biscuit.