Saffron-Tomato Rice

Saffron-tomato Rice Recipe

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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


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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
tomatoes, seeded and diced
salt and pepper, to taste

How to Make Saffron-Tomato Rice


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

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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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