½cup(75g)finely-chopped yellow, orange, or red bell peppers
1cup(185g)extra-long-grain rice
1teaspoon(1teaspoon)table or sea salt
1(1)bay leaf
2 ¼cups(529g)chicken broth
½cup(73 g)frozen peas
8ounces(227g)Fontina cheese - Sub Gruyere, or Mozzarella cheese, diced or grated
⅛cup(8g)chopped fresh parsley
Instructions
Melt 3 tablespoons unsalted butter on medium-high heat in a medium skillet or saucepan. Add 1/2 cup finely-chopped yellow onions and 1/2 cup finely-chopped yellow, orange, or red bell peppers. Sautè until soft, but don't let them brown, about 4 minutes.
Add 1 cup extra-long-grain rice, 1 teaspoon table or sea salt, and 1 bay leaf to the onions and bell peppers. Cook 1 minute.
Stir in 2 1/4 cups chicken broth(I use reconstituted chicken bouillon. Cover and simmer on low until the rice is soft and tender, usually about 15-20 minutes.
Add 1/2 cup frozen peas. Cover and let simmer for 5 minutes or until you don't see any liquid in the rice. Remove from the heat and sit for 10 minutes before serving.
When ready to serve, remove the bay leaf, and use a spoon or a fork to fluff the rice before adding 8 ounces Fontina cheese and 1/8 cup chopped fresh parsley. Add some freshly ground pepper if desired.