Saffron rice is another one of those dishes that taste as though you’ve spent a lot of time making it, yet it is such a simple and delicious dish to serve. It’s a delightful alternative to pasta and potato dishes. The hardest part for me is keeping saffron on hand.
You will need:
- Large, heavy skillet with tight fitting lid
- 2 tsp butter
- 3/4 tsp saffron
- 1/2 cup onion (finely dice)
- 2/3 cups long grain rice (white)
- 1 1/2 cups chicken broth (may substitute water and bouillon cubes)
- 1 teaspoon salt
- 1/4 tsp pepper
- Optional: 1/4-1/2 tsp garlic powder
Saute onions in butter over medium heat for 4-5 minutes.
Add rice and seasonings, slowly add broth. Stir well and bring mixture to a boil. Cover skillet and reduce heat to medium low or simmer. Simmer until liquid is absorbed, usually 15-20 minutes … depending on your stove. Remember to not lift lid for at least 15 minutes. When done, spoon into serving dish and enjoy!
Saffron rice goes very well with chicken and pork, but can be served with any main dish.