Cheesy Rice & Peas

2 Tablespoons olive oil
1 Tablespoon unsalted butter
1 Onion, chopped
2 Garlic cloves, chopped
1 1/2 Cups rice
2 (14 1/2 oz) Cans chicken broth
1 Bay leaf
1 Cup frozen peas, thawed
1/2 Cup radishes, sliced
1/2 Cup grated Parmesan cheese

In skillet, cook oil and butter 30 seconds. Add onions and garlic, cook 2 minutes. Add rice, stir to coat.
Increase heat to high, add broth and bay leaf. Bring to a boil, reduce heat and cover. Let simmer 15 minutes or until rice is tender.
Stir in peas, radishes and cheese. Cook 2 minutes or until heated through.
REMOVE BAY LEAF BEFORE SERVING.