Spanish: Saffron Rice

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• A few saffron threads soaked in ½ cup of hot water
• 1 small onion, diced
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• ½ cup red bell pepper, petite diced
• ½ cup frozen peas
• 1 teaspoon ground coriander
• 1 cup long grain rice (Basmati preferred)
• 2 cups chicken broth (or 2 teaspoons chicken base dissolved in water)
• 1 teaspoon turmeric (optional)
• Salt and pepper to taste

Procedure:

1. In a small bowl, soak saffron in hot water for at least 5 minutes
2. In a skillet, saute onions in olive oil until transparent (about 4-5 minutes)
3. Add the minced garlic, saute for about 1 minute
4. Add red pepper, peas, coriander and saute another minute
5. Add the rice, saute for another minute
6. Pour in the saffron threads and its soaking liquid, add chicken broth (or water and chicken base); mix thoroughly to combine
7. Add turmeric to improve color (if needed)
8. Season with salt and pepper to taste
9. Transfer the rice mixture to a rice cooker to finish cooking