Step 1

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.

Step 2

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.

Step 3

Add the chopped chicken, season with remaining salt and pepper and cook for about 5 minutes until the chicken is no longer pink.

Step 4

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.

Step 5

Stir in the peas and cook for 2 more minutes or until the peas are cooked. Garnish with parsley and more pepper.

Step 6

Serve warm sprinkled with Parmesan cheese if preferred.