Ingredients
1/2
minced zred bell peppe
Pinch of saffron strands, steeped in 1/4 C hot water
1
1/2 C frozen peas, thawed
Golden raisins for garnish
Directions
1.
Heat oven to 350 degrees.
2.
In a heavy, wide, lidded pan, melt butter over medium-low heat.
3.
Add the onion, red pepper and salt.
4.
Sweat the onions and peppers until the smell fills your kitchen while stirring constantly.
5.
Add the rice and stir to coat.
6.
Continue stirring until rice gets a nutty smell.
7.
Add the chicken broth, zest, saffron, water, and bay leaf.
9.
Stir once, then cover pan with moistened dish towel. Place lid on pan and fold towel corners over lid.
11.
Then rest at room temperature for 10 to 20 minutes without removing the cover.
12.
Meanwhile, simmer peas in salted water until heated through or heat in a microwave.
13.
Remove lid from rice and turn out onto a plate.
14.
Add peas and fluff with a large fork.
15.
Add golden raisins to make this look pretty.
New-York Restaurants
