Recipe courtesy of Alton Brown
Show: Good Eats
Save Recipe Print
Yield:
6 servings

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Rice Pilaf

Recipe courtesy of Alton Brown

This Is Not Rice Pilaf

Recipe courtesy of Laura Calder

Rice Pilaf

Recipe courtesy of Rachael Ray

Rice Pilaf

Recipe courtesy of Robert Irvine

Rice Pilaf

Recipe courtesy of Tyler Florence

Rice Pilaf

Recipe courtesy of Rachael Ray

Rice Pilaf

Recipe courtesy of Food Network Kitchen

Rice Pilaf

Recipe courtesy of Alton Brown

Rice Pilaf

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories