SPICY SPANISH SAFFRON RICE

Spicy Spanish Saffron Rice image

Make and share this Spicy Spanish Saffron Rice recipe from Food.com.

Provided by SueVM

Categories Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

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Ingredients

2 tablespoons olive oil
1 jalapeno, seeded and diced fine
1 small Spanish onion, diced
1 green pepper, cored, seeded and diced
2 garlic cloves, minced
1 teaspoon fresh oregano, chopped
1 teaspoon fresh thyme
1 zucchini, diced
1 red pepper, cored, seeded and diced
1 1/2 cups arborio rice (short grain)
2 -3 cups chicken broth
1/4 teaspoon saffron, dissolved in 1 tbsp. milk
1/2 cup frozen peas
salt & freshly ground black pepper (to taste)
1 (14 ounce) can plum tomatoes, juiced strained and chopped

Steps:

In a large skillet or saucepan with a lid sauté onion and jalapeños in olive oil until softened.
Stir in garlic, herbs, zucchini, red pepper, green pepper and tomatoes and cook with lid on for 10 minutes.
Add rice, broth and saffron milk and stir to combine, cook till the rice is just tender and the liquid nearly absorbed 15-20mins.
Stir in peas, salt and pepper and let cook a further 10mins or until peas are cooked through and tender.

Nutrition Facts : Calories 413.1, Fat 8.4, SaturatedFat 1.4, Sodium 415, Carbohydrate 73.9, Fiber 6.3, Sugar 7.7, Protein 10.6

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