Mexican Saffron Rojo Rice

READY IN: 55mins
Rita~
Recipe by EdsGirlAngie

This is too good not to share! I could eat it every day, if saffron wasn't so expensive! I like to serve this with a simple grilled main entree to allow the flavor of the rice stand out. And with the tomato, peppers, and saffron, it is a beautiful-looking dish as well!

Top Review by sugarpea

Very good rice and quite simple to make, cooking in the usual twenty minutes (no peeking or stirring). I reduced the salt to one tsp and used saffron threads.

Ingredients Nutrition

Directions

  1. Saute onions in a heavy saucepan until golden.
  2. Add rice; stir briskly to quickly coat with oil.
  3. Stir in bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water.
  4. Cover, bring to a boil, and then reduce heat to low.
  5. Cook for 30 to 40 minutes, or until rice is tender and liquid is absorbed (periodically check to be sure there is enough liquid and to give rice a little stir).

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