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2 tbsp butter
1 large onion, finely chopped
2 garlic cloves, minced
2 tsp cumin, or 1/2 tsp curry powder (optional)
1/2 tsp salt
2 cups long-grain white rice
4 cups chicken broth, bouillon or 2 284-mL cans undiluted chicken broth
2 cups frozen peas
4 green onions, thinly sliced (optional)
sprinkling chopped fresh dill, or coriander
Melt butter in a large saucepan set over medium heat. Add onion and garlic. Sprinkle with cumin and salt. Sauté, stirring often, until onion is soft, about 5 minutes.
Stir rice into onion mixture and stir constantly until grains are coated. Add bouillon. If adding condensed chicken broth, also add 1-1/2 cups (375 mL) water. Bring mixture to a boil. Then cover and reduce heat to low.
Simmer gently, without stirring, until rice is almost tender, about 20 minutes. Then stir in peas, cover and continue cooking until rice is tender and peas are done as you like, about 5 more minutes. Remove from heat. Fluff rice with a fork and stir in green onions. Sprinkle with chopped fresh dill. Serve warm. Mixture will keep well, covered, in the refrigerator for at least 1 day and can be reheated quickly in the microwave.
Calories 238, Protein 7.2g, Carbohydrates 44.8g, Fat 3g.
This is an excellent accompaniment to any fish or chicken entrée. It's also good with the finely grated zest of a lemon, lime or orange added. For extra pizzazz, stir in a finely chopped jalapeño pepper.