Preheat oven to 350°. Put the rice and 4 cups chicken stock in a
Dutch oven or other oven-safe pan. Bake for 45 minutes, or until
most of the liquid is absorbed and the rice is al dente.
Remove the rice from the oven and add in the remaining chicken
stock, parmesan cheese, apple juice, butter, salt, and pepper. Stir
vigorously until the rice is thick and creamy.
Add in the peas. Stir until heated through.
Originally Submitted
8/3/2014
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