Slightly modified from CaliforniaJan’s recipe.
1/4 tsp saffron
1 1/2 tbs oil
1/2 c onion, finely chopped
1/4 c green bell pepper, finely chopped
2 large garlic cloves, finely chopped
1/4 c cilantro, chopped
1 3/4 c long-grain white rice
1 tsp salt
3 cups chicken stock
Long-handled spoon (for stirring – anything you’re comfortable with will do)
Dry measuring cups
Liquid measuring cup
1. Heat oil in a medium saucepan over medium heat. Add saffron and stir until saffron begins to tint the oil orange, 1-2 minutes.
2. Add onion, bell pepper, garlic, cilantro, and 1 tsp salt, and sauté until softened, 3-5 minutes.
3. Add rice and stir, 1-2 minutes, until most grains are opaque. Add stock and bring to a boil. Stir, then reduce heat to low and cover, cooking 15 minutes until rice is tender. Let stand covered for 5 minutes before serving.
Enjoy with garlic and herb green beans and coconut chicken.