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Jasmine Rice with Peas and Carrots picture

Jasmine Rice with Peas and Carrots

I love rice recipes that incorporate vegetables, because then I can combine my starch and veggies in one pan. The jasmine rice gives this dish a slightly exotic flavor, but you can use long-grain white rice if you prefer.

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  • 1 cup jasmine rice
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 2 sprigs fresh thyme
  • 4 medium carrots, peeled and thinly sliced
  • 2 cups water, as hot as you can get it from the tap
  • 1 cup frozen green peas

Serves 4

  1. Place the rice in a strainer and rinse it under cold running water for about 30 seconds.  Drain out as much excess water as possible.
  2. Heat the butter and oil in a wide saucepan over medium heat.  When hot, add the rice, 1/2 teaspoon kosher sea salt and 1/4 teaspoon black pepper and cook, stirring, for 3 minutes or until all grains are well coated with the fat.
  3. Add the thyme and carrots and continue cooking and stirring for 1 minute more.
  4. Add the hot water and stir.  Increase the heat to high and bring the water to a rolling boil.
  5. Stir the rice one more time and then cover the pot and reduce the heat to low. Cook for 10 minutes undisturbed.
  6. Sprinkle the peas on top of the rice and continue cooking, covered, for 5 minutes more.
  7. Check the rice for doneness by making a little well in the center of the rice.  If there is water at the bottom of the pan continue cooking for 2 to 3 more minutes.  When all of the water has been absorbed, stir the rice with a fork.  Taste and add salt and pepper as desired.  Serve hot.

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