Ingredients

Ingredients

• 3 tablespoons unsalted butter, divided
• 1 1/2 cups long-grain white rice
• 1/4 peeled medium yellow onion
• 1 clove garlic, minced
• 2 3/4 cups low-sodium chicken broth
• 1/2 cup frozen peas (do not thaw)
• 1/2 cup small-diced peeled carrot (1 medium)
• Salt

Instructions

1. Melt 1 tablespoon of the unsalted butter in a medium saucepan or high-sided skillet over medium heat. Add 1 1/2 cups long-grain rice and cook, stirring occasionally with a wooden spoon, until the rice is translucent on the ends and begins to lightly toast, about 2 minutes. Do not let the rice brown.
2. Stir in 1/4 peeled medium yellow onion and 1 minced garlic clove, and cook until the garlic is fragrant, about 30 seconds. Turn off the heat.
3. Stir in 2 3/4 cups low-sodium chicken broth, 1/2 cup frozen peas, and 1/2 cup small-diced carrot. Return the heat to medium and bring to a simmer. Simmer for 2 minutes more. Reduce the heat to medium-low, cover, and cook, stirring halfway through, until the rice is tender and the broth is absorbed, 12 to 14 minutes total.
4. Remove the saucepan from the heat. Uncover and remove and discard the onion. Add the remaining 2 tablespoons unsalted butter, and gently fluff and stir it into the rice with a fork until the butter is melted. Taste and season with salt as needed. Cover and let the rice steam in the residual heat for 5 minutes before serving.

Recipe Notes

Substitutions: 1 cup frozen peas and carrots blend can be used in place of the frozen peas and fresh carrot; no need to thaw.

Storage: Refrigerate leftover rice in an airtight container for up to 4 days.