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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until onion is tender. Add the uncooked rice. Cook and stir about 5 minutes or until rice is golden.
Meanwhile, combine broth and water in a medium saucepan. Bring to a boil; reduce heat until simmering. Carefully add 1 cup of the broth mixture to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed.
Add another 1 cup of the broth mixture to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1 cup of the broth mixture, 1/2 cup at a time, stirring constantly until the broth mixture has been absorbed. (This should take 18 to 20 minutes total.)
Stir in the remaining broth mixture, peas and carrot. Cook and stir until the rice is slightly creamy and just tender.
Stir in spinach, Parmesan, thyme and pepper; heat through. Serve immediately.