Steps:
- In a heavy, medium saucepan, melt the butter over medium-high heat.
- Add the onions and bell peppers and cook stirring until soft, about 4 minutes.
- Add the rice and bay leaf and cook, stirring, for 1 minute.
- Add the stock and stir. Reduce the heat to low, cover, and summer until the rice is almost tender, about 15 minutes.
- Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes.
- Remove from the heat and sit covered for 10 minutes.
- Remove the bay leaf and fluff the rice with a fork. Add the cheese and parsley, and stir,
- Serve immediately.
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