World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

3 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 1/2 cups converted rice
1 red pepper, diced
1 yellow pepper, diced
2 small plum tomatoes, diced
1/3 cup dried mushrooms, soaked in hot water for 30 minutes, then drained
3/4 tsp whole saffron, crushed
1/2 tsp herbes de Provence or mix of rosemary, thyme and oregano
3 cups chicken stock, canned or homemade
1 cup thawed frozen peas
salt and pepper, to taste
hot pepper flakes, to taste

Directions

1. Heat oil in large saucepan. Add onion, garlic and pepper flakes. Cook until softened.
2. Add rice, stir well and cook 3 minutes. Stir in peppers, tomatoes, mushrooms, saffron, herbs and chicken stock.
3. Bring to a boil. Cover and cook over medium-low heat for 20 minutes.
4. Remove lid. Stir in peas. Season with salt and pepper. Let stand 5 minutes to heat peas. Serve

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