Saffron-Tomato Rice
By
J. White Harris
@JWhiteH
1
Saffron is about the most expensive spice around, at least here in this country. it is most commonly used in the Medeterrian area.
Ingredients
- 4 c
- water
- 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
- 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.
About Saffron-Tomato Rice
Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mediterranean
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
