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Ingredients
- 1 tablespoon unsalted butter or margarine
- 1/4 medium onion sliced
- 1 medium clove garlic crushed
- 1 small red pepper diced
- 4 medium mushrooms
- 1/2 cup long grain rice
- 1 cup low salt chicken broth
- 1/2 teaspoon saffron
- 1 cup tiny frozen peas
- 2 tablespoons grated Parmesan cheese
- Salt
- Black Pepper
Preparation
Step 1
Preheat oven to 375 degrees
Melt margarine in an ovenproof non-stick skillet. Add onion and saute until transparent, about 5 minutes. Add garlic, red bell pepper and mushrooms and continue to saute about 3 more minutes. Add rice, saute 1 minute or until rice looks clear. Add stock and saffron, cover and bring liquid to a boil. Place in the oven, bake for 15 minutes. Check to see that rice is cooked. If not bake 5 more minutes. Heat peas in a little boiling water or microwave to warm through, about 1 minute. Remove rice from oven and stir in peas and cheese. Add salt and pepper to taste.