Confetti Rice Pilaf

By lindybug

Ingredients

• 3 Tbsp butter
• 2 medium carrots, diced
• 2 cups regular long grain rice
• 1 can (13 3/4-14 1/2 oz) chicken broth
• 1 small bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 pkg (10 oz) frozen peas
• 2 medium green onions, sliced

Details

Servings 12

Preparation

Step 1

1. In 3 qt saucepan, melt butter over med heat. Add carrots and cook 2-3 min, until slightly softened, stirring occasionally. Add rice and cook 1 min, stirring until grains are coated. Stir in chicken broth, bay leaf, salt, pepper and 2 cups water; heat to boiling over high heat. Reduce heat to low, cover and simmer 15-20 min until all liquid is absorbed and rice is tender.

2. When rice is done, discard bay leaf; stir in peas and green onions. Transfer mixture to shallow 2 1/2 qt baking dish. Cool slightly; cover and refrigerate up to 2 days.

3. To complete, preheat oven to 350 degrees. Bake pilaf, covered, 40 min or until hot.