Rice With Peas and Parsley

• 3 tablespoons butter
• 4 tablespoons chopped onion
• 1 cup converted rice
• 1 1/2 cups water
• 1 bay leaf
• Salt and freshly ground pepper to taste
• 4 drops Tabasco sauce or to taste
• 1 cup frozen peas
• 4 tablespoons finely chopped parsley

1. Heat 2 tablespoons of the butter in a saucepan and add the onion.
2. Cook until wilted.
3. Add the rice and stir briefly.
4. Add the water, bay leaf, salt, pepper and Tabasco.
5. Bring to a boil, cover tightly and simmer 17 minutes.
6. Meanwhile, combine the peas with the remaining 1 tablespoon of butter in a saucepan with salt and pepper.
7. Heat, shaking the saucepan to redistribute the peas so they cook evenly, about 1 minute.
8. Add the peas and parsley to the rice and stir with a fork to blend.
9. Remove the bay leaf and serve.

butter, onion, rice, water, bay leaf, salt, tabasco sauce, frozen peas, parsley

Taken from cooking.nytimes.com/recipes/4396 (may not work)