• 2 tbsp safflower or corn oil
• 2 cups long-grain white rice
• 4 cups chicken stock or broth
• 1 cup frozen (thawed) or fresh green peas
• 2 tsp sea salt

Garnish (optional)

• fresh sprig of parsley

Equipment

• 3 quart heavy-bottomed pot or Dutch oven

1. In a 3 quart heavy pot or Dutch oven, heat the oil over medium-high heat
2. Add the rice and stirring occasionally, fry the dried rice 8-10 minutes, or until the rice is a pale golden color
3. Add stock or broth, stir to mix, loosening any rice that might be stuck together
4. Reduce heat to medium-low, cover and cook 20 minutes or until most of the liquid has been absorbed. Fluff with a fork, taste, and add salt if desired
5. Add peas and toss to combine
6. Transfer to a serving bowl and serve hot, garnished with fresh parsley