Tuesday, January 1, 2008

Cheesy Rice Pilaf

This recipe comes from Emeril, The Food Network . . . use your own variations . . . I've never added the peas to mine since I use it as the base for the meal . . .

I always use it for some type of stir fry of chicken, pork or shrimp and whatever vegetables I want to throw in . . . also excellent with left over beans for a variation.

For a meal using left over chili you want a variation for . . . use cheddar cheese in the rice recipe and top with chili . . . mmmmmm good!


    • 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
    • 1/2 pound fontina or mozzarella, diced 
    • 1/4 cup chopped fresh parsley leaves


In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. 

Add rice, salt, and bay leaf and cook, stirring, for 1 minute. 

Add the stock and stir. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. 

Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.

Remove the bay leaf and fluff the rice with a fork. Add the cheese and parsley, and stir. 

Serve immediately.

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