Tbsp butter (30 ml)
small red pepper, diced
sprig fresh thyme
cup basmati rice, rinsed in several changes of cold water (375 ml)
Coarse salt and freshly cracked black pepper
cup cups chicken stock (675 ml)
cup frozen peas (175 ml)
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.
Let sit covered for 5 minutes. Fluff with fork before serving. Serve 4 to 6 people.