MEXICAN SAFFRON ROJO RICE
This is too good not to share! I could eat it every day, if saffron wasn't so expensive! I like to serve this with a simple grilled main entree to allow the flavor of the rice stand out. And with the tomato, peppers, and saffron, it is a beautiful-looking dish as well!
Provided by EdsGirlAngie
Categories White Rice
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions in a heavy saucepan until golden.
- Add rice; stir briskly to quickly coat with oil.
- Stir in bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water.
- Cover, bring to a boil, and then reduce heat to low.
- Cook for 30 to 40 minutes, or until rice is tender and liquid is absorbed (periodically check to be sure there is enough liquid and to give rice a little stir).
Nutrition Facts : Calories 197.3, Fat 5.5, SaturatedFat 0.7, Sodium 818.4, Carbohydrate 33.4, Fiber 2.4, Sugar 3.2, Protein 3.4
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