5tablespoonsolive oildivided (or butter if you're not vegan)
1large onionred or yellow
1medium carrotpeeled and diced
2cupsricelong-grain rice, basmati rice, or jasmine rice
3large garlic clovesminced
1red bell pepperdiced
2cupsboiling-hot vegetable brothseasoned with salt to taste
⅓cupsweet corn
⅓cupfrozen sweet peasthawed
Cilantro or parsley to garnish
Instructions
Sauteeing vegetables
Heat half the oil in the Dutch oven over medium-low heat. Add and cook the onions, carrots, and garlic, stirring until the onions turn translucent.Add the rice and bell pepper, and cook stirring until the rice grains are all coated in oil.
Cooking rice
Pour the boiling-hot broth over the rice, and increase the temperature to medium. Boil, stirring often until almost all the liquid has evaporated.Cover with a tight-fitting lid and reduce heat. Simmer for 15 minutes, stir the rice, moving the rice from the bottom to the top, and cover again for another 10 minutes. By then the rice should be cooked through but with separate grains. If it's not cooked through, add 3 tablespoons of water, and cover again for about 7 more minutes.
Serving
Once the rice is cooked, drizzle with the remaining oil and fluff with a fork. Serve in a serving bowl, and garnish with the cilantro.