I copied this recipe many years ago from the "New Mexico Magazine" and have made it several times, always to rave reviews! For the Mexican saffron, check the Mexican herb rack in the market. This is the petal of a different flower, not the expensive saffron made from the pistils of rare flowers, and is used by the tablespoon, not the strand. It colors the rice orange, instead of yellow, but creates a very similar taste. The recipe makes a lot, but it freezes well for later use.