Ingredients

The following ingredients have 6 Servings
  • 6 tbs butter
  • 1 1/2 cups jasmine rice (uncooked)
  • 1 tbs chicken base (see NOTES)
  • 3 cups water
  • 1 small onion (chopped)
  • 1/2 cup shredded carrot
  • 1 clove garlic (minced)
  • 1/4 cup frozen baby peas
  • 1/4 cup frozen corn kernels
  • 1/2 small green bell pepper (cut into thin strips)
  • 1/2 small red bell pepper (cut into strips)
  • 2 tbs Parmesan or Romano cheese

Instruction

  • Melt butter over medium heat in a large, deep skillet. Add the rice to the pan and let the rice toast (brown a bit), stirring frequently.
  • Add the chopped onion, shredded carrot and garlic to the pan. Fry for about 2 minutes, stirring constantly.
  • Stir in the water and the chicken base; bring to a boil. Cover and reduce heat to low and cook until liquid is almost absorbed; about 10 minutes
  • Add the cheese, peas, corn and peppers; stir to combine. Cover and cook over low heat for 5 minutes.