Description
Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day.
Ingredients
- 3 tablespoons butter
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 1 small red bell pepper, diced
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 3 cups white rice
- 1 (8.75 ounce) can no-salt-added sweet corn, drained
- 1 (15 ounce) can no-salt-added sweet peas, drained
- 5 ½ cups chicken broth
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons Worcestershire sauce
- 2 teaspoons lemon pepper
- 2 teaspoons dried crushed parsley
- 4 pinches dried crushed thyme
- 1 pinch saffron (Optional)
- salt and ground black pepper to taste
Instructions
- Melt butter in a large saucepan over medium heat; cook and stir carrots
- celery
- red bell pepper
- onion
- and garlic until the vegetables begin to soften
- about 5 minutes.
- Gently stir rice
- corn
- and peas into vegetables to combine. Pour chicken broth
- soy sauce
- and Worcestershire sauce into rice mixture. Season with lemon pepper
- parsley
- thyme
- saffron
- salt
- and black pepper
- bring to a boil
- and reduce heat to low. Cover and simmer until rice is tender
- about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate
- 10 to 15 more minutes.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 8