Parmesan Rice and Peas with Bacon

2 slices bacon, chopped
1 medium onion, chopped (1/2 cup)
1 cup uncooked long-grain regular rice
1 can (14 oz) chicken broth
1/2 cup water
1 cup frozen baby sweet peas (from 1-lb bag), thawed
3/4 cup grated Parmesan cheese
1/8 tsp pepper

In 2-quart saucepan, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp.
Stir in onion.
Cook about 1 minute, stirring occasionally until onion is tender.

Stir in rice until well coated with bacon fat.
Stir in broth and water.
Heat to boiling; reduce heat to low.
Cover and simmer about 20 minutes or until rice is tender and broth is absorbed.

Gently stir in peas.
Cover and cook 1 to 2 minutes or until peas are hot.
Remove from heat.
Stir in cheese and pepper.

8 servings