|Butter||1 Tablespoon (About 15 Milliliter)|
|Onion||1 , chopped|
|Green pepper||1 , chopped|
|Long grain rice||1⁄2 Pound (About 225 Gram Or 1 Cup)|
|Chicken stock||1 3⁄4 Pint (About 1 Liter Or 4.5 Cups)|
|Chopped parsley||1 Tablespoon (About 15 Milliliter)|
|Thyme sprig||2 , chopped|
|Currants||1⁄4 Pound (About 100 Gram Or 2/3 Cup)|
Heat the butter and saute the onion and pepper until soft.
Add the rice and cook until transparent, but not brown 2 Add the stock, herbs.and sea soning, cover and cook gently for about 20 minutes until the rice is tender.
Drain, mix in the currants and serve.