Ingredients
2 cups rice
4 cups chicken or vegetable broth
1 onion, finely chopped
2 garlic cloves, minced
2 carrots, diced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 cup frozen peas
Method
1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, stirring until softened.
2. Add the diced carrots and cook for a few minutes until they start to soften.
3. Stir in the rice, salt, pepper, and thyme. Cook for another minute to toast the rice slightly.
4. Pour in the broth and bring everything to a boil. Reduce the heat and cover the pot. Simmer for about 15-20 minutes until rice is tender.
5. Remove from heat and stir in frozen peas. Let it sit for a few minutes before serving.
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