You may also like
Categories:
olive oil butter garlic salt long grain white rice chicken broth fresh peas flat leaf parsley fresh ground black pepper
Viewed: 43 - Published at: 6 years agoIngredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 garlic cloves
- 1/2 teaspoon salt
- 1 1/2 cups long-grain white rice
- 2 1/4 cups reduced-sodium chicken broth
- 1 1/2 cups fresh peas or 1 1/2 cups thawed frozen peas
- 1/4 cup chopped flat leaf parsley
- fresh ground black pepper
Method
- Put olive oil and butter in a 10-in. frying pan over medium-high heat. Cook until butter melts.
- Add garlic and salt and cook, stirring, until fragrant, 1 to minutes.
- Add rice and cook, stirring, until rice is opaque.
- Add broth, stir and turn heat to high. Bring to a boil, cover, reduce heat to low, and simmer undisturbed while rice absorbs liquid, about 15 minutes (then remove cover to check).
- Remove cover, quickly add peas (leave peas on top, do not stir), and return cover. Take off heat and let sit 5 minutes. Remove cover, add parsley, and fluff with a fork. Serve hot, sprinkled with pepper to taste.
