3 tbsp. butter
2 tbsp. chopped onion
1 c. rice
2 c. water
1 bay leaf
Salt and pepper
Tabasco
1 c. frozen peas
2 tbsp. chopped parsley

Melt 2 tablespoons butter in saucepan and cook onion until wilted. Add rice and stir briefly. Add water, bay leaf, salt, and pepper and Tabasco to taste. Bring to a boil, cover and simmer 20 minutes.

Combine peas with remaining butter, salt, and pepper to taste. No liquid. Heat, shaking the saucepan to redistribute the peas so that they cook evenly, about 1 minute. Add peas and parsley to rice. 4 servings.