- 6 c. water
- 2 c. long grain rice
- 2 tbls. oil
- 2 tsp. salt
- dash paprika or drop of yellow food coloring
- 1/4 c. unsalted butter
- 2 tbls. chopped onion
- 1 tsp. minced garlic
- 1/4 c. chopped carrots
- 1/4 c. frozen peas
| Bring water to a boil. Add rice, oil, salt and paprika. Stir and bring to a boil again. Cook until rice is tender, then drain in a colander, shaking off excess moisture. Heat butter in separate skillet. Saute’ onion and garlic over low heat until soft. Add carrots and peas, and stir until tender. Mix vegetable mixture into drained rice. 8 servings. (Good with spiced chicken)
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