This started out as a very French dish and I guess still is, but I have made some changes. It is excellent served with veal, chicken, beef, lamb, almost anything.
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1 cup long grain rice
2 1/2 cups chicken broth or beef consomme
1/4 teaspoon saffron (optional)
2 tablespoons grated Romano cheese
1 tablespoon chopped green pepper
1 tablespoon chopped pimiento
6 tablespoons ham, chopped fine
4 tablespoons chopped onion
1/4 stick of butter
Salt and pepper
Melt the butter in a saucepan. Add the onions and cook until they are transparent. Add the broth and rice and bring to a boil. Cover the saucepan and lower the heat to warm. Let rice steam for 18-20 minutes. When done, uncover and add another 1/3 stick of butter, and with a spoon, gently mix together so that the rice will not stick together, but will be firm and fluffy. Add the chopped green pepper and pimientos and mix again. Serve hot.
COOK'S NOTE: I also like to saute 1/4-1/2 cup of pine nuts to sprinkle over the top before serving.