|Diced yellow onion||1⁄2 Cup (8 tbs) (1 Small Onion)|
|Seeded diced red bell pepper||1⁄2 Cup (8 tbs)|
|Finely chopped garlic||1 Teaspoon (1 Clove)|
|Uncooked long grain white rice||1 Cup (16 tbs)|
|Shelled peas||1⁄2 Cup (8 tbs) (8 Ounce)|
|Saffron threads||1⁄8 Teaspoon|
|Fat||1 1⁄4 Cup (20 tbs)|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Chopped parsley||1⁄2 Cup (8 tbs) (For Garnish)|
Combine the onion, bell pepper, garlic, and water in a saucepan.
Cook for 4 minutes over medium low heat, stirring occasionally.
Add the rice, peas, and saffron.
Cook for 30 seconds, stirring con-stantly.
Stir in the stock and seasonings.
Raise the heat to medium and bring to a boil.
Cover, lower the heat, and simmer for 15 minutes.Garnish with parsley before serving.