Rice Pilaf

By kimvess

Ingredients

• 3 tablespoons EVOO
• 3 onions, cut into 1/2-inch pieces (about 4 1/2 cups)
• Salt and pepper
• 3 1/4 cups long-grain rice
• 2 1/4 cups chicken broth
• 4 bay leaves
• 16 ounces frozen peas

Details

Servings 15
Adapted from rachaelraymag.com

Preparation

Step 1

In a 7-qt. dutch oven, heat the EVOO over medium-high heat. Add the onions, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.

Add the rice and cook, stirring, for 1 minute. Add 2 1/4 cups water, the chicken broth, bay leaves, 2 tsp. salt and 1 tsp. pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice. Discard the bay leaves.

Change it up:
Halve the amount of onions and add 3 minced jalapenos.

Use corn instead of peas and add chopped cilantro.

Add thyme or rosemary when cooking the onions.

Omit the peas and stir in chopped olives and toasted almonds.