Ingredients
2 tablespoons safflower oil
2 cups long-grain white rice
4 cups Basic Chicken Broth (see separate recipe)
1 teaspoon sea salt or to taste
1 cup frozen green peas, thawed
Preparation
Heat oil in a heavy, 3-quart saucepan or Dutch oven over medium-high heat. Add rice. Stirring often with a wooden spoon, cook 8 to 10 minutes, or until rice is golden.
Add chicken broth, reduce heat to medium, cover, and cook an additional 20 minutes, or until all liquid has been absorbed.
Fluff with a fork and add salt, if necessary. Sprinkle with green peas and serve hot.
