Shelly's Recipe

CHEESY RICE PILAF

Category: Rice/Risotto

3 tbsp unsalted butter
1/2 cup finley chopped yellow onions and yellow bell peppers
1 cup long-grain rice
1 tsp salt
1 bay leaf
2 cups chicken stock
1/2 cup frozen peas
1/4 cup chopped parsley
1/2 lb diced fontina or mozzarella, cheese

Melt butter and saute chopped vegetables and cook, stirring until soft, about 4 minutes. Add rice, salt and bay leaf and cook for 1 minute. Add stock and stir. Reduce the heat to low, cover, and simmer until rice is almost tender, about 15 minutes. Add peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove the heat and let sit covered for 10 minutes. Remove the bay leaf and fluff the rice with a fork. Add the cheese and parsley, and stir. Serve immediately. Serves 4