Saffron Rice and Red Pepper Pilau

by Suzanne Curwin
(Spain)

5 tbs butter
1 1/2 cups chopped red bell pepper
3/4 cup chopped onions
1 1/2 cups Basmati rice
3 cups chicken broth
3/4 tsp salt
1/4 tsp saffron threads
6 tbs freshly grated Parmesan cheese
3 tbs chopped chives
Parmesan cheese shavings

Melt butter over medium heat in large skillet
add peppers and onions and saute until soft
add rice and stir for 1 minutes.
Mix in 3 cups of chicken broth, salt and saffron
Bring to a simmer and reduce to low heat
Cover and cook until all the liquid is absorbed

Remove and stir in 6 tbs of Parmesan cheese.
Serve with chopped chives and Parmesan shavings.