It'S Thyme For Rice Pilaf

• 4 tablespoons butter or 4 tablespoons margarine
• 1 cup chopped onion
• 1 cup finely diced carrot
• 1/2 cup thinly sliced celery
• 1/2 cup chopped green pepper
• 2 cloves garlic, minced
• 1 1/2 cups uncooked long-grain rice
• 1 3/4 cups fat-free low-sodium chicken broth
• 1 cup water
• 1/2 cup frozen peas
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
• 1/4 teaspoon Tabasco sauce, to taste
• 1/2 teaspoon salt, to taste
• 1/8 teaspoon black pepper, to taste

1. Heat 2 tablespoons butter in a large saucepan; add onion, carrots, celery, green pepper, and garlic, cooking until tender.
2. Remove vegetables from pan and set aside.
3. Heat remaining 2 tablespoons of butter in pan; add rice and cook, stirring constantly, until rice is light brown.
4. Do not burn rice.
5. Stir in chicken broth, water, frozen peas, cooked vegetables, parsley, thyme, Tabasco, and salt and pepper to taste.
6. Bring mixture to a boil, then reduce heat and simmer, covered, for 15-20 minutes or until liquid is absorbed and rice is tender.
7. Fluff with fork before serving.
8. Tip: if rice seems wet, place clean dishtowel firmly between lid and pan; let rest for 10-15 minutes while towel absorbs excess liquid.

butter, onion, carrot, celery, green pepper, garlic, longgrain rice, chicken broth, water, frozen peas, parsley, thyme, tabasco sauce, salt, black pepper

Taken from www.food.com/recipe/its-thyme-for-rice-pilaf-29129 (may not work)