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

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!

Stephanie McKenna February 04, 2013

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!

Mrs. DeVelopment December 31, 2008

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!

PaulaG January 23, 2008