Mexican Saffron Rojo Rice

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!

• Ready In: 55 mins
• Serves: 8

Ingredients

• 3  tablespoons  vegetable oil
• 2⁄3 cup  chopped onion
• 1 1⁄2 cups  uncooked white rice
• 1  cup  chopped red bell pepper
• 1  teaspoon ground cumin
• 1  teaspoon chili powder
• 1 (12 ounce) can tomato sauce
• 2  teaspoons salt
• 1  clove garlic, minced
• 1⁄8 teaspoon powdered saffron
• 3  cups water

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).