Spanish Yellow Rice

echo echo's Note:

A lovely side dish for those who like saffron. May be made with low-sodium bouillon if you wish.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 3

• 1 cup uncooked rice
• 2 tablespoons olive oil or 2 tablespoons butter
• ½ teaspoon salt (to taste)
• 1⁄8; teaspoon powdered saffron
• 3 cups vegetable broth or 3 cups chicken broth

Directions:

1. Cook rice in oil or butter, stirring, until opaque.
2. Add salt, saffron and bouillon.
3. Bring to a boil, immediately turn heat to low, cover, and simmer 16-20 minutes, until rice is tender. (If after 16-18 minutes you find more liquid is needed, add water as necessary, up to 1 cup maximum).

Reviews

[Mrs. DeVelopment]

Did not have powdered saffron either...BUT this recipe was preferred by DH & DD over the way I have been making Spanish rice for many years...imagine that?! Wasn't sure how much saffron "threads" to add, but used what Iwould consider "a pinch and a half". I did add 1 tsp minced jarred garlic to rice while browning and also some fresh ground black pepper. Used 1 1/2 cups chicken boullion and 1 1/2 cups tomato boullion. Made with Carne Guisada (Mexican Beef Stew). Thanks for this!

[PaulaG]

Not having the powdered saffron, I used saffron threads. The recipe was reduced to 2 servings and actually came out to be 3 servings. The rice was cooked in the chicken broth. This was served as a side with Low Fat Chicken Enchiladas With High Fat Taste.. Delicious!

[Boomette]

I used saffron threads but I'll try to get powdered saffron to do it again. I used low sodium chicken broth. Thanks Echo Echo :) Made for 123 hit wonders.