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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Ingredients:
1 bay leaf |
1 cup of rice |
1 teaspoon of salt |
1/2 cup finely chopped yellow bell peppers |
1/2 cup frozen peas |
1/2 pound of mozzarella, diced |
1/4 cup chopped fresh parsley leaves |
2 cups of chicken stock |
3 tablespoons of butter |
Directions:
1. In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. add rice, salt, and bay leaf and cook, stirring, for l minute. add the stock and stir. reduce the heat tolow, cover, and simmering until the liquid is absorbed, about 5 minutes. Remov from the heat and let sit covered for 10 minutes. Remove the bayleaf anf fluff the rice with a fork. Add the cheese and parlsey and stir. Serve immediately.
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