Created by Sue on March 8, 2013
Step 1: Heat 2 tablespoons butter in a large saucepan; add onion, carrots, celery, green pepper, and garlic, cooking until tender.
Step 2: Remove vegetables from pan and set aside.
Step 3: Heat remaining 2 tablespoons of butter in pan; add rice and cook, stirring constantly, until rice is light brown.
Step 4: Do not burn rice.
Step 5: Stir in chicken broth, water, frozen peas, cooked vegetables, parsley, thyme, Tabasco, and salt and pepper to taste.
Step 6: Bring mixture to a boil, then reduce heat and simmer, covered, for 15-20 minutes or until liquid is absorbed and rice is tender.
Step 7: Fluff with fork before serving.
Step 8: Tip: if rice seems wet, place clean dishtowel firmly between lid and pan; let rest for 10-15 minutes while towel absorbs excess liquid.