Saffron Rice with Tomatoes and Fresh Oregano
Ready In: 45 mins
Serves: 4
Ingredients
- 1 pinch saffron
- 2 tablespoons salt, plus more for seasoning
- 1 1⁄2 cups jasmine rice or 1 1⁄2 cups long-grain white rice
- 3 tablespoons unsalted butter, softened
- 2 ripe beefsteak tomatoes, seeded and cut into 1/4 inch dice (about 1 cup)
- fresh ground pepper
- 6 sprigs fresh oregano, leaves picked from stem
Directions
- Fill a medium saucepan with cold water.
- Add saffron and 2 tablespoons salt.
- Bring water to a boil.
- Stir in rice, and cook until rice is tender, 12 to 14 minutes.
- Remove from heat, and drain well.
- Place rice in serving bowl.
- Add butter and tomatoes, and toss very gently.
- Season with salt, pepper, and fresh oregano.
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