Total Time
25mins
Prep 5 mins
Cook 20 mins

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

Ingredients Nutrition

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).
Most Helpful

4 5

This was a very good alternative to the boxed yellow rice I usually use to accompany Mexican food. I used American shredded saffron, not really threads or powdered, and I used about 3 pinches. I didn't get a very yellow result (I think probably you'd need turmeric for that deep yellow, and I didn't have any), but the taste was delicious. I also added about 2 Tbsp sweet red pepper, much to my kids' dismay. My husband loved it. I think I'll be using this recipe from now on and scrapping those salty boxes of yellow rice!

5 5

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!

5 5

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!