Ingredients
Scale
- 2 tablespoons olive oil (or 1 tbsp olive oil and 1 tbsp unsalted butter)
- 1 large yellow onion, finely chopped
- 6–8 cloves garlic, minced (about 2 tablespoons)
- 1 large carrot, peeled and finely diced
- 1 red bell pepper, finely diced
- 1 ½ cups long-grain white rice (Basmati or Jasmine recommended), rinsed thoroughly
- 3 cups low-sodium vegetable broth
- 1 teaspoon fresh thyme leaves, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 dried bay leaf
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Rinse the Rice: Place the rice in a fine-mesh sieve and rinse it under cold running water. Swirl the rice with your hand until the water runs clear. This removes excess starch and is key to fluffy rice. Set aside to drain.
- Sauté the Aromatics: In a large pot or Dutch oven with a tight-fitting lid, heat the olive oil (and butter, if using) over medium heat. Once shimmering, add the chopped onion and sauté for 4-5 minutes, until it becomes soft and translucent.
- Bloom the Garlic and Herbs: Add the minced garlic, chopped carrot, and diced red bell pepper to the pot. Cook for another 2 minutes, stirring frequently, until the garlic is fragrant. Be careful not to let the garlic burn. Stir in the chopped fresh thyme and rosemary and cook for 30 seconds more to release their aromatic oils.
- Toast the Rice: Add the rinsed and drained rice to the pot. Stir continuously for about 1-2 minutes, ensuring each grain is coated in the oil and aromatics. This toasting step helps the grains stay separate and adds a nutty depth of flavor.
- Simmer: Pour in the vegetable broth and add the bay leaf, salt, and black pepper. Stir everything together well, scraping up any browned bits from the bottom of the pot. Increase the heat and bring the liquid to a rolling boil.
- Cover and Cook: Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it simmer for 15 minutes. Do not lift the lid during this time! The trapped steam is essential for cooking the rice perfectly.
- Steam the Peas: After 15 minutes, remove the pot from the heat but keep the lid on. Quickly lift the lid, scatter the frozen peas over the top of the rice, and immediately place the lid back on. Let the pot stand, off the heat, for another 10 minutes. The residual heat and steam will cook the peas perfectly and allow the rice to finish absorbing the liquid.
- Fluff and Serve: After the 10-minute rest, remove the lid. Discard the bay leaf. Use a fork to gently fluff the rice, separating the grains and incorporating the peas. Stir in the fresh chopped parsley for a burst of freshness and color. Serve immediately.
Nutrition
- Serving Size: One Normal Portion
- Calories: 285 kcal