Yellow Saffron Rice, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Yellow Saffron Rice

Cuisine: Spanish
Prep Time: 40 minutes
Servings: 3-4 servings
Delicious on its own or as a base for recipes like paella and arroz con pollo, this quick and easy to prepare yellow saffron rice is a must for your recipe arsenal.

I can never have too much rice! It can be prepared in so many ways: in a paella, arroz con pollo, dirty rice with red beans… OK, now I just made myself hungry!!

Ingredients

  • cups jasmine rice
  • 1 small white onion diced
  • 4 cloves garlic minced
  • 2 teaspoons Bijol seasoning
  • 2 teaspoons ground cumin
  • 1 Pinch saffron
  • salt and fresh cracked pepper to taste
  • 3 cups chicken broth
  • chiles de árbol optional
  • olive oil

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Directions

  1. Heat 3 tablespoons of oil in a pan to medium heat, add the rice and the chile de árbol. Toast the rice for a good 5 or 6 minutes, stirring often. Add the onions and cook for 2 minutes, add the garlic and cook for 1 more minute.
  2. Add the broth and all the spices (about 1 teaspoon of salt and ½ teaspoon of pepper), stir well to combine, bring to a boil, reduce heat, cover and cook for 15 to 18 minutes. Do not disturb the rice while it is cooking. Remove from heat and let stand for 10 minutes. Fluff with a fork when ready to serve.

Chef Notes

Note: I cannot stress this enough, taste for salt as the rice cooks. If you want to add some veggies to the rice, just take about 1 cup of frozen peas, carrots, corn… and add it towards the end of the cooking time and spread out evenly, cover and they will steam until warm.

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