- 2 tbsps butter
- ½ cup diced onion
- ¼ cup diced red bell peppers
- ¼ cup diced green bell peppers
- ¼ tsp salt
- 2 cups long grain rice
- 2¾ cups chicken broth
- 2 strips orange zest
- pinch of saffron strands, bloomed in ¼ cup hot water
- 1 bay leaf
- 1½ cups frozen peas, thawed
Preheat oven to 350°F. In a heavy-bottomed pan with a wide lid,
melt butter over medium-low heat. Add onions, bell peppers, and
salt. Sweat vegetables, stirring constantly, until onions are translucent.
Blend in rice and continue stirring until rice is light brown. Add
chicken broth, orange zest, saffron with water, and bay leaf. Bring
to a boil. Stir once, then cover pan with moistened dish towel.
Fold towel corners over lid. Bake 15 minutes. Remove from oven and
let sit, covered, 10-20 minutes. In a medium saucepot, simmer peas
in salted water until heated. Remove lid from rice and turn out
onto a platter. Add peas and fluff with a large fork. Serve as an
accompaniment to shish kebabs.