Rice Pilaf - Alton Brown

• butter↗2 tablespoons
• onion, minced↗1⁄2
• red bell pepper, minced↗1⁄2
• kosher salt↗2 pinches
• long grain white rice↗2 cups
• chicken broth↗2 3⁄4 cups
• slices orange zest, 1-inch wide by 3-inch long↗2 slices
• saffron, steeped in 1/4 c hot water↗1 pinch
• bay leaf↗1
• frozen peas, thawed↗1 1⁄2 cups
• golden raisin↗1⁄4 cup
• chopped pistachios1⁄4 cup

Step-by-step instructions

1. 1

   Preheat oven to 350°F.

2. 2

   In a heavy, wide pan with a tight-fitting lid, melt butter over medium-low heat. Add onion, red pepper and salt. Sweat until aromatic, stirring constantly.

3. 3

   Add rice and stir to coat. Continue stirring until rice smells nutty.

4. 4

   Add chicken broth, orange zest, saffron and bay leaf. Bring to a boil. Stir once, then cover pan with damp dish towel or tea towel. Place lid on pan and fold corners of towel up over lid.

5. 5

   Place pan in hot oven. Bake 15 min, then rest at room temperature 15-20 min without moving lid.

6. 6

   Meanwhile, simmer peas in salted water, or microwave them, until heated through.

7. 7

   Remove lid from pan, and turn rice out onto a platter. Stir in peas, and fluff with a large fork. Sprinkle with raisins and pistachios.