Flavorful Herb-Infused Rice Pilaf

Ingredients List

• 3 tablespoons butter

• 2 carrots, finely chopped

• 2 stalks celery, finely chopped

• 1 small red bell pepper, diced

• 1 small onion, finely chopped

• 4 cloves garlic, minced

• 3 cups white rice

• 1 (8.75 ounce) can no-salt-added sweet corn, drained

• 1 (15 ounce) can no-salt-added sweet peas, drained

• 5 ½ cups chicken broth

• 1 ½ tablespoons soy sauce

• 1 ½ tablespoons Worcestershire sauce

• 2 teaspoons lemon pepper

• 2 teaspoons dried crushed parsley

• 4 pinches dried crushed thyme

• 1 pinch saffron (Optional)

• salt and ground black pepper to taste

Instructions

1. In a large saucepan, melt butter over medium heat. Add carrots, celery, red bell pepper, onion, and garlic; cook and stir until the vegetables soften, about 5 minutes.

2. Stir in rice, corn, and peas to combine with the vegetables. Pour in the chicken broth, soy sauce, and Worcestershire sauce. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper. Bring the mixture to a boil, then reduce heat and cover. Simmer until the rice is tender, about 20 minutes. Remove from heat and let the pilaf sit, covered, for another 10-15 minutes to allow the grains to separate.

Chef's Tip

Nutritional Information (per serving)