Using a Rondo add 3 oz. butter and over a medium high heat add the rice and sauté for 1 min. Next add the bay leaf, chicken stock and reduce heat to a simmer; simmer for 25 to 35 min. stirring constantly. In a separate pan add the remaining butter and the rest of the ingredients, sauté over a medium high heat for 3 min. until vegetables are soft and translucent. Now toss the vegetables with the rice and season to taste. Rice should be fluffy and al dente.
Compliments of Chef Ben Diaz, McCormick & Schmick's Grille, Anaheim Garden Walk, www.chefbendiaz.com