Mexican Saffron Rojo Rice

Submitted by EdsGirlAngie

"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: 55mins
• Ingredients: 11
• 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).

Reviews

[sugarpea]

Very good rice and quite simple to make, cooking in the usual twenty minutes (no peeking or stirring). I reduced the salt to one tsp and used saffron threads.

 

[Charishma_Ramchandani]

I made this rice last night(X'mas eve) for my brother and myself. I used only 1/2 tsp. of red chilli powder(to cut down on the spiciness). Another change I made was of using whole cumin seeds instead of cumin powder. That brought out the flavour of cumin much better. I also cut down on the salt to just a tsp. I was a little puzzled as to what tomato sauce meant(I thought it meant Tomato Ketchup). Luckily, the answer was on Zaar itself. I found it by clicking on the word "tomato paste". I used 2 roma tomatoes(washed, peeled and chopped) and just shy of 1 cup of water to prepare the paste(tomato sauce). I loved adding saffron to this wonderful side dish! I served this rice with fat-free plain yogurt and my Chickpeas curry(recipe going to be posted with the name 'Subru uncle's Channa masala'). We quite liked it! Thank you for sharing. Merry Christmas!

 

[ravenwork]

This recipe is authentic, delicious, and easy to prepare. I recommend it highly. I do recommend using a long grain rice that requires a lot of liquid for tenderness. I made it with jasmine rice and it was excellent, flavorful, and nicely moist and tender. I did add a teaspoon of coriander seed, and I toasted the cumin and coriander seeds before grinding. I also used guajillo chile powder.

 

[adopt a greyhound]

Great Rice! We both loved the rice. I really could taste the saffron along with all the other flavors. DH isn't big on rice but loved this one. Served with shrimp tacos, shrimp and chorizo quesadilla and Mexican chocolate mousse for dessert.

 

[CabinKat]

I feel terrible not agreeing with the rest, but I found this rice dish to be very bland. I was really hoping for something better than a comparative Spanish Rice. This just needed something. The next day, I added more chili powder, didn't help, more saffron, didn't help, and a lot of salt. We even added some grilled corn. Still didn't work for me. BH felt the same, sorry.