Spanish Rice Pilaf

R

ice Pilaf is usually a middle eastern dish. But this one has some Spanish attitude and will go nicely with my Argentine Chicken Kebabs.

Serves 6
2 tablespoons butter or margarine
1/2 of a red onion, minced
1/2 of a red bell pepper , minced
kosher salt and pepper to taste
2 cups long grain rice
4 cups chicken stock
2 strips of orange zest
pinch of saffron threads
1 bay leaf
1 1/2 cup of frozen peas, thawed
1/2 cup golden raisins
pistachios for garnish

In a medium sized saucepan melt the butter. Add the onion, bell pepper, salt and pepper. Sweat them over medium/low heat. Add the rice and stir continuously until the rice smell nutty. Add the chicken stock, orange zest, bay leaf,raisins and saffron. Bring to a boil, cover and lower the heat to simmer. Cook following the package directions(cooking time will vary depending on the type of rice you use. I used a wild rice blend and mine went for 45 minutes.)In the last 10 minutes, add the peas and continue cooking. Turn off the heat and let the rice sit covered for another 10 minutes. Remove the lid, add the pistachios, fluff and serve.