Ingredients
- 2 to 3 tablespoons butter (for vegetarian use oil)
- 1/2 cup yellow onion. chopped
- 1 garlic clove, minced
- 1 cup dry white rice (long grain)
- 1 cup water
- 1 cup reduced-sodium chicken broth (or if you are vegetarian use veggie broth)
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 3/4 cup frozen green peas, thawed then blanched
- 1 green onion, chopped
How to Make
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Step 1: Position rack in center of oven and preheat the oven to 350 degrees F. In a medium ovenproof saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until soft, about 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, about 3-4 minutes. Add garlic; stir 1 minute. Add the water, chicken broth, and salt and pepper; and bring to a boil. Cover the pan with a tight-fitting lid. Transfer to the oven, and bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
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Step 2: Remove the pan from the oven and add the peas and scallions; toss gently to combine then replace the cover and allow the rice to sit undisturbed, for 5 to 10 minutes. Serve hot.
We hope you enjoy this recipe!
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