2 Tbsp. olive oil or 1 1/2 Tbsp. butter
1 1/2 cups long grain rice, uncooked
1/4 cup onions, chopped
1/4 cup green bell pepper, chopped
1/4 cup celery, chopped
1/4 cup carrots, finely chopped
3 cups low sodium chicken broth
kosher salt & pepper to taste
Heat olive oil in large saucepan over medium heat. Add onions, carrots, celery and green bell pepper and saute until tender and fragrant (about 5 minutes). Add rice and saute 2 minutes more. Raise heat to high and add chicken broth, mushrooms, thyme, kosher salt and pepper. Bring to boil, stirring occasionally. Reduce heat to low, cover and cook about 20 minutes, until rice is tender and liquid is absorbed. Remove from heat, let stand for 5 minutes, fluff with fork and serve.
Photo updated 04/16/14.