Angela Brassinga often makes this dish with leftover cooked rice. "I love to serve it with grilled chicken," she says. Prep and Cook Time: 35 minutes. Notes: To make the dish with leftover rice, add rice to cooked garlic in step 1. Omit broth. Add peas and stir until hot.
1 tablespoon olive oil
1 tablespoon butter
3 garlic cloves, minced
1/2 teaspoon salt
1 1/2 cups long-grain white rice (see Notes)
2 1/4 cups reduced-sodium chicken broth
1 1/2 cups fresh or thawed frozen peas
1/4 cup chopped flat-leaf parsley
Freshly ground black pepper
How to Make It
Put olive oil and butter in a 10-in. frying pan over medium-high heat. Cook until butter melts. Add garlic and salt and cook, stirring, until fragrant, 1 to 2 minutes. Add rice and cook, stirring, until rice is opaque. Add broth, stir, and turn heat to high. Bring to a boil, cover, reduce heat to low, and simmer undisturbed while rice absorbs liquid, about 15 minutes (then remove cover to check).
Remove cover, quickly add peas (leave peas on top, do not stir), and return cover. Take off heat and let sit 5 minutes. Remove cover, add parsley, and fluff with a fork. Serve hot, sprinkled with pepper to taste.