Ingredients
- 2 tablespoons butter
- 1/2 onion, minced
- 1/2 red bell pepper, minced
- 2 pinches kosher salt
- 2 cups long grain rice
- 2 3/4 cups chicken broth
- 2 strips orange zest
- Pinch of saffron strands, steeped in 1/4 cup hot water
- 1 bay leaf
- 1 1/2 cups frozen peas, thawed
- Golden raisins and pistachios for garnish
Directions
Preheat oven to 350 degrees. In a heavy, wide, lidded pan, melt butter over medium-low heat. Add onion, red pepper, and kosher salt. Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add chicken broth, orange zest, saffron and water, and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel (or tea towel). Place lid on pan and fold towel corners over lid. Bake for 15 minutes. Then rest at room temperature for 10 to 20 minutes without removing the cover. Meanwhile, simmer peas in salted water until heated through or heat in a microwave. Remove lid from rice and turn out onto a platter. Add peas and fluff with a large fork. Add raisins and pistachios.
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By Name Lips
on October 04, 2011
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It didn't work. I followed the directions. I brought it to boil, used the damp cloth, and put it in the oven for 15 minutes. Then I removed it and let it sit for 20 minutes. When I opened it, the rice was very crunchy and swimming in broth. I had to cook it on the stove for another 10 minutes before it was edible (and almost burnt it to the pan, but that was my fault. Maybe it's the altitude? I'm around 5000 ft. Also, the flavor of the bell peppers didn't quite meld.
By Chef #1541861
Springfield, IL
on December 02, 2010
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Never a fan of those salty, nasty rice pilafs I encountered in life, I never considered making one before. This is super and beautiful. I used homemade veggie broth instead of chicken, left out the salt and added herbs. The way the rice was cooked was great also. What a wonderful pilaf!
By dandmhayden_127...
Abbeville, 57
on August 23, 2010
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I moved to La. and they do rice big here. I have never been a big fan, until this recipe. It has always been a texture thing for me. The gummy thing. This was so amazing light fluffy wonderful flavor. I will never use my rice cooker again. I used my mother in laws dutch oven and can't wait to do this again and again. I will now make my spanish rice, stir fried rice with this concept. Thank you so much.
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