Cooking Directions

• Drain the tomatoes, reserving 2 tablespoons oil. Chop enough tomatoes to make 1/2 cup.
• Heat the reserved oil in a 3-quart saucepan over medium heat. Add the tomatoes and rice and cook and stir for 2 minutes.
• Add 1 cup broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until it's absorbed before adding more. Stir in the peas and walnuts with the last broth addition.
• Remove the saucepan from the heat. Cover and let stand for 5 minutes.

Ingredients

• 1 jar (about 8 ounces) oil-packed sun-dried tomatoes
• 1.5 cups uncooked arborio riceor regular long-grain white rice
• 4 cups Swanson® Chicken Broth
• 1 cup fresh or frozen peas, thawed
• 0.25 cup walnuts, toasted and chopped