Garnish: celery leaves
Cook first 4 ngredients in hot oil in a dutch oven over medium heat stirring constantly, until tender. Stir in peas and next 4 ingredients. Bring to boil; cover, reduce heat, and simmer 30 minutes. Stir in rice; cover and cook 20-25 minutes or until liquid is absorbed and rice is tender. Discard bay leaf before serving. Sprinkle with freshly ground pepper.
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