Serves 4
Ingredients:

1 tablespoon olive oil
1 tablespoon butter
¼ cup shallot
2 cloves garlic, minced
¼ cup chopped sweet red pepper (optional)
½ cup green peas (optional)
1 cup of chicken broth
1/2 teaspoon salt or to taste
1 teaspoon saffron threads
½ teaspoon turmeric
1 cup extra-long-grain white rice
cilantro or flat-leaf parsley for garnish

Preparation:

In a large heavy-bottom saucepan that has a close-fitting lid (a small dutch oven is perfect if you have one) melt the butter with the olive oil over medium heat.
Add the garlic, shallot, red pepper, and long grain rice. Stir the rice mixture until fragrant. (about 2-3 minutes)
After toasting the rice mixture, add the chicken broth, salt, saffron, and turmeric to the pan. Bring to a boil over medium-high heat.
Once the mixture comes to a boil, cover with a lid and reduce the heat to a low simmer and let cook for about 20 minutes. Do not stir.
During the last couple of minutes of cooking, take off the lid, stir in the peas, and cover again for the remaining time. Once the rice is tender, remove from heat and fluff with a fork. Cover the pan with a clean dish towel and place the cover back on the keep warm. The towel will absorb the remaining steam so the rice doesn’t continue to cook.
Garnish with chopped cilantro or flat-leaf parsley.

*Note: make this a one-pot dish by adding fresh shrimp and/or chorizo sausage the last five minutes of cooking the rice.
To give this recipe extra zip, add a seeded and chopped jalapeno pepper. Add this ingredient, when sautéing the onion, garlic, and rice.

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