Step 1

Place the rice in a fine mesh sieve and rinse until the water runs clear. Reserve to dry.

Step 2

In a large pot, over medium heat, heat the oil and butter. Once the butter has melted, add the onion and sauté for a couple minutes, until translucent. Then, add the carrot and bell peppers, and continue sautéing until they begin to soften, about 2-3 minutes. Stir in the garlic and cook for a minute, until fragrant.

Step 3

Add the the peas and raisins and mix to combine.

Step 4

Stir in the rice and sauté for a couple of minutes. Season with salt and pepper.

Step 5

Pour in the hot water and give it a good stir. Taste the water to check the seasoning and adjust as needed. Add the bay leaf, if using, and bring to a boil.

Step 6

Once boiling, lower the heat to a simmer, cover and cook for 15 minutes.

Step 7

Turn the heat off and crack the lid open. Let it sit, untouched, for another 15 minutes. Then, fluff with a fork and stir in the chopped herbs.

Step 8

Transfer to a nice platter and serve!