1 T Butter
1 T Olive Oil
½ yellow onion, diced
1 Red Bell Pepper diced
1 cups basmati rice
2 cups chicken stock
1 tsp. salt
pince cayenne pepper
1 – 1” wide strip of lemon peel
½ cup frozen peas
In a large skillet melt the butter over medium low heat. Add the olive oil. Saute
the onion and bell pepper until they are softened, about 3 minutes. Add the salt,
cayenne pepper and lemon peel. Mix in the rice and chicken stock and frozen peas.
Increase heat to high and bring to a boil. Reduce heat to simmer, cover and let
cook until all the liquid is absorbed, 15-20 minutes.
Remove from heat and fluff with a fork.