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.
1 jar (about 8 ounces) oil-packed sun-dried tomatoes1.5 cups uncooked arborio riceor regular long-grain white rice4 cups Swanson® Chicken Broth1 cup fresh or frozen peas, thawed0.25 cup walnuts, toasted and chopped
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