Years ago I was at a pot luck dinner and one of the dishes I particularly enjoyed was saffron rice. The lady that brought that dish wasn’t into sharing recipes, so I forgot all about it…until recently that is. I was thumbing through a magazine and saffron rice was mentioned. I starting trying different recipes, but none tickled my fancy. So, I decided to try to create my own dish. My husband really enjoyed this dish, so I decided to share it with you.

Saffron Rice

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

1 Tablespoon olive oil
1/2 cup chopped onions
1/4 cup chopped red bell pepper
2 cloves garlic. minced
1 cup Jasmine or Basmati rice, rinsed and drained
2 cups chicken or vegetable stock
1/2 cup frozen peas and carrots
1/4 cup frozen kernel corn
1/4 teaspoon black pepper
1/8 teaspoon salt
Pinch of cayenne pepper
1/4 teaspoon saffron threads, crushed

Directions

Heat the olive oil in a deep skillet.
Add the onions and peppers to the skillet and saute for 5 minutes
Add the garlic and saute for another minute or two
Add the rice to the skillet and saute for 3 minutes.
Add the stock, frozen veggies, pepper, salt, saffron and cayenne.
Mix well and bring to a boil.
As soon as the mixture starts to boil, reduce the flame to low, cover the skillet and simmer for 15 minutes.
Remove from heat, stir and serve.