Ingredients:2 Cups Cooked White Rice (short grain)
2 Tblsp Olive Oil
4-6 Tblsp Butter (quantities of 2)
1/2 Medium Onion (small diced)
1 Tblsp Garlic (chopped)
1/4 C Roasted Red Pepper Chopped (I use jarred roasted red pepper)
2 Cups Chicken Stock
1/2 C Cream (or half and half)
One Lemon (Zest Lemon, then juice the lemon)
2 Tblsp Parsley (chopped)
Instructions:In heavy saute pan Add olive Oil and 2 tblsp butter.
Upon butter melting, add onion garlic and peppers.
Saute until onions are translucent.
Add Rice and stock.
Stirring constantly, Saute on medium high until rice is warmed through.
Add remaining butter, and cream.
Continue stirring until butter melted and rice appears at a creamy consistency.
Add Lemon juice and grated peel.
Remove from heat.
Add parsley to garnish.