saffron-tomato rice

★★★★★ 1
a recipe by
J. White Harris
Gallatin, TN

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

★★★★★ 1
serves 10
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For saffron-tomato rice

  • 4 c
  • 2 c
    chicken stock
  • pinch of saffron threads
  • 2 Tbsp
    butter, unsalted
  • 1 Tbsp
    olive oil
  • 1 md
    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.