A few weeks ago I staged a giveaway and asked my readers to tell me their favorite way to eat rice. I got several good ideas including this recipe from a long-time (although now long-distance) friend named Beth.
Beth is a wonderful cook and why wouldn’t she be. She birthed and raised four boys so she has had plenty of practice. She also lives within walking distance of the campus of Abilene Christian University and frequently feeds her husband’s students and other friends. Since I can’t walk to Beth’s house myself, guess I’ll settle for reliving memories of good times together whenever I make this rice.
Cheese lovers will go crazy for this side dish, although it is delicious even without the cheese. Beth uses Fontina but the originator of the recipe, Emeril Lagasse (according to Google), also suggests Mozzarella which would be cheaper. I suppose you could substitute a different color, but I love using the specified yellow bell peppers which I buy on sale, chop, and freeze so I always have them on hand. The peas and parsley add color, flavor and nutrition.
Thanks for sharing, Beth (pictured below).
- 3 tablespoons unsalted butter
- ½ cup finely chopped yellow onions
- ½ cup finely chopped yellow bell peppers
- 1 cup long-grain rice
- 1 teaspoon salt
- 1 bay leaf
- 2 cups chicken stock (I make my own)
- ½ cup frozen peas
- ¼ cup chopped fresh parsley
- ½ pound Fontina or Mozzarella cheese, diced or grated
- Melt butter on medium high heat in medium saucepan. Add chopped onions and bell peppers. Saute until soft but don't let them brown, about 4 minutes. Add rice, salt, and bay leaf. Cook 1 minute. Stir in stock. Reduce heat to low, cover and simmer until the rice is soft, 15-20 minutes.
- Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.
- Remove the bay leaf and fluff the rice with a fork. Add the cheese and parsley, and stir. Serve immediately.
Looking for more easy rice recipes? Check these out!