It's Thyme For Rice Pilaf

Total Time: 48 mins Preparation Time: 10 mins Cook Time: 38 mins

Ingredients

• Servings: 8
• 4 tablespoons butter or 4 tablespoons margarine
• 1 cup chopped onion
• 1 cup finely diced carrot
• 1/2 cup thinly sliced celery
• 1/2 cup chopped green pepper
• 2 cloves garlic, minced
• 1 1/2 cups uncooked long-grain rice
• 1 3/4 cups fat-free low-sodium chicken broth
• 1 cup water
• 1/2 cup frozen peas
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
• 1/4 teaspoon tabasco sauce, to taste
• 1/2 teaspoon salt, to taste
• 1/8 teaspoon black pepper, to taste

Recipe

• 1 heat 2 tablespoons butter in a large saucepan; add onion, carrots, celery, green pepper, and garlic, cooking until tender.
• 2 remove vegetables from pan and set aside.
• 3 heat remaining 2 tablespoons of butter in pan; add rice and cook, stirring constantly, until rice is light brown.
• 4 do not burn rice.
• 5 stir in chicken broth, water, frozen peas, cooked vegetables, parsley, thyme, tabasco, and salt and pepper to taste.
• 6 bring mixture to a boil, then reduce heat and simmer, covered, for 15-20 minutes or until liquid is absorbed and rice is tender.
• 7 fluff with fork before serving.
• 8 tip: if rice seems wet, place clean dishtowel firmly between lid and pan; let rest for 10-15 minutes while towel absorbs excess liquid.