Spicy Saffron Spanish Rice
Created by Tink on December 19, 2011
- Servings: 4
- Prep Time: 10m
- Cook Time: 40m
- Recipe #3606
Ingredients
- 2 tablespoons olive oil
- 1 jalapenos, seeded and diced fine
- 1 small Spanish onions, diced
- 1 green peppers, cored, seeded and diced
- 2 garlic cloves, minced
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon fresh thyme
- 1 zucchini, diced
- 1 red peppers, cored, seeded and diced
- 1 1/2 cups Arborio rice (short grain)
- 2 to 3 cups chicken broth
- 1/4 teaspoon saffron, dissolved in 1 tbsp. milk
- 1/2 cup frozen peas
- Salt and freshly ground black pepper to taste
- 1 (14 ounce) can plum tomatoes, juiced strained and chopped
How to Make
-
Step 1: In a large skillet or saucepan with a lid saute onion and jalapeno in olive oil until softened.
-
Step 2: Stir in garlic, herbs, zucchini, red pepper, green pepper, tomatoes and cook with the lid on for 10 minutes.
-
Step 3: Add rice, broth, and saffron milk and stir to combine, cook till the rice is just tender and the liquid nearly absorbed 15-20 minutes.
-
Step 4: Stir in peas, salt and pepper and let cook a further 10 minutes or until peas are cooked through and tender.
Nutritional Facts
- Serving Size: 1 (357.2 g)
- Calories 506.7
- Total Fat - 30 g
- Saturated Fat - 8.1 g
- Cholesterol - 51.1 mg
- Sodium - 1907.8 mg
- Total Carbohydrate - 37.1 g
- Dietary Fiber - 3.3 g
- Sugars - 3.5 g
- Protein - 21.7 g
- Calcium - 54.1 mg
- Iron - 2.6 mg
- Vitamin C - 69.4 mg
- Thiamin - 0.8 mg