Chicken Rice Pilaf

Chicken Rice Pilaf 2 tbsp butter 2 tbsp olive oil 1 large onion chopped 2 tsp salt 2 tsp pepper 2 medium carrots chopped 2 stalks celery chopped 1 1/2 lbs chicken breast skinless and boneless, diced 2 cups rice long grain, I used Basmati 5 cups chicken broth low sodium 2 bay leaves 1 cup half and half 1/2 cup peas frozen 2 tbsp parsley fresh, chopped 1/4 cup parmesan cheese grated Add the butter and olive oil to a large skillet or Dutch oven, and heat over medium heat. Once the butter has melted, add the onion and cook for about 3 minutes until the onion softens and has become translucent. Add the carrots and celery, season with half the salt and pepper, stir then cook for 3 more minutes, until the celery and carrots soften a bit. Add the chopped chicken, season with remaining salt and pepper and cook for about 5 minutes until the chicken is no longer pink. Add the rice, chicken broth and stir. Add the bay leaves and half and half; stir. Bring to a boil, turn down the heat to a simmer and cover the skillet or pot. Cook for 20 minutes, stirring occasionally, until the rice is cooked. Stir in the peas and cook for 2 more minutes or until the peas are cooked. Garnish with parsley and more pepper. Serve warm sprinkled with Parmesan cheese if preferred.