Preheat oven to 350 degrees.
Place the rice and 4 cups of chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, cheese, wine, butter, salt, and pepper and stir vigorously for 2-3 minutes until the rice is thick and creamy. Add the peas and stir until heated through.
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|Serving Size: 1 Serving (596g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 131 (25%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 37.1mg||11 %|
|Sodium 1724mg||59 %|
|Potassium 611.3mg||16 %|
|Total Carbohydrate 74.3g||22 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 71.1g|
|Protein 19.9g||28 %|
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Calories per serving: 522
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