Yields
4 servings
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ingredients
2
Tbsp butter (30 ml)
1
small red pepper, diced
1
sprig fresh thyme
1 ½
cup basmati rice, rinsed in several changes of cold water (375 ml)
Coarse salt and freshly cracked black pepper
2 ¾
cup cups chicken stock (675 ml)
1
bay leaf
¾
cup frozen peas (175 ml)
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directions
Step 1
In a medium saucepan, heat butter on medium heat until butter is lightly browned. Add red pepper. Sauté 2 to 3 minutes. Add the rice and sprig of thyme and sauté for 1 to 2 minutes more. Season the rice with salt and pepper. Add the bay leaf and chicken stock. Bring to a boil. Reduce heat to low. Cover and simmer over low heat for about 10 minutes. Add the peas. Continue to cook covered another 5 minutes or until the rice is cooked and the liquid is absorbed.
Step 2
Let sit covered for 5 minutes. Fluff with fork before serving. Serve 4 to 6 people.