MEATLESS MONDAY

Today's recipe would make a delicious side dish just about anytime. It comes from COOKING WITH RACHEL RAY'S April issue.

CREAMY RICE AND SWEET PEAS
1 1/2 c. chicken broth
2 tbsp. butter
1/2 red onion, chopped
1 c. medium-grain white rice
1 c. frozen baby peas
3/4 c. grated Parmesan
1 lime
salt and pepper
In a small saucepan, bring chicken broth and 2 c. water to a boil. Keep warm over low heat.
In a medium saucepan, melt 1 tbsp. butter over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the rice and cook, stirring, for one minute. Add a few ladlefuls of the warm broth, stirring until the liquid is absorbed, about 2 minutes. Repeat until rice is tender, adding 1 ladleful at a time of the remaining broth and allowing liquid to be absorbed between additions, about 15 minutes.
Stir in remaining 1 tbsp. butter, the peas, cheese and zest of half the lime; season with salt and pepper. Cook for 1 minute more to heat the peas through. Divide among 4 shallow bowls. Zest the remaining half of the lime