Cheesy Rice Pilaf

Cheesy Rice Pilaf

3 Tablespoons unsalted butter
1/2 cup finely chopped yellow onions
1/2 cup finely chopped yellow bell peppers
1 cup long-grain rice
1 teaspoon salt
1 bay leaf
2 cups chicken stock
1/2 cup frozen peas
1/4 cup chopped fresh parsley
1/2 pound Fontina or mozzarella cheese, diced or
grated

Melt butter on medium high heat in medium
saucepan. Add chopped onions and bell peppers.
Sauté until soft but don’t let brown, about 4 minutes.
Add rice, salt and bay leaf. Cook 1 minute. Stir in
stock. Reduce heat to low, cover and simmer until
rice is soft, 15 to 20 minutes. Add peas, cover and
continue simmering until liquid is absorbed, about 5
minutes. Remove from heat and let sit covered for
10 minutes. Remove bay leaf and fluff rice with a
fork. Add cheese and parsley and stir. Serve
immediately. Makes 4 to 6 servings.