Carrot Pea Thyme Long-Grain White Rice Pilaf

Ingredients

• 1 cupLong-Grain White Rice
• 2 cupsWater
• 8 ozCarrot
• 6 ozGreen Peas
• 1 tspThyme
• 1 tbspOlive Oil
• ¾ tspTable Salt

Instructions

1. Rinse the Long-Grain White Rice. Combine it with the Water and half of the Table Salt, bring to a boil, cover, and cook for about 18 minutes until tender and the water is absorbed.
2. Wash, peel, and dice the Carrot. If the Green Peas are frozen, thaw them; if they are canned, drain and rinse them.
3. Heat the Olive Oil in a skillet over medium heat. Cook the Carrot for 6 to 8 minutes until nearly tender, then add the Green Peas, Thyme, and remaining Table Salt and cook for 3 minutes more.
4. Fold the cooked vegetables and seasonings into the Long-Grain White Rice and serve the pilaf hot.