Saffron-Tomato Rice

Saffron-tomato Rice

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J. White Harris


Saffron is about the most expensive spice around, at least here in this country. it is most commonly used in the Medeterrian area.


★★★★★ 1 vote

15 Min
25 Min
Stove Top


  • 4 c
  • 2 c
    chicken stock
  • ·
    pinch of saffron threads
  • 2 Tbsp
    butter, unsalted
  • 1 Tbsp
    olive oil
  • 1 medium
    spanish onion
  • 3 c
    white rice
  • 5
    tomatoes, seeded and diced
  • ·
    salt and pepper, to taste

How to Make Saffron-Tomato Rice


  1. Combine water, stock, 2 tablespoons salt and saffron in a medium saucepan over high heat and simmer until the threads open, about 5 minutes.
  2. Melt butter and oil in a medium saucepan over medium high heat, add onion and saute until soft.
  3. Add the rice and stir to coat with the oil and butter.
  4. Add the saffron broth, bring to a boil, cover and reduce heat to medium. Cook until the rice is tender about 15 to 20 minutes.
  5. Fold in the tomatoes and season with salt and pepper to taste.

Printable Recipe Card

About Saffron-Tomato Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mediterranean
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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