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Saffron Infused Yellow Rice

March 2009
by Eddie Sell

A Spanish take on an easy & delicious recipe that can be served as a side dish to a meat course or can be served alone.

For a special meal, serve with Eddie's Blackened Chicken Fajitas and his Chipotle Guacamole!

Serves: 6
Prep Time: 15 minutes
Cook Time: 20-30 minutes
Total Time: 45 minutes

2 tablespoons olive oil
1/2 onion, diced
1/2 red bell pepper, diced
2 garlic cloves, chopped
2 cups uncooked white rice
4 cups water/chicken broth
1 teaspoon turmeric
1 teaspoon cumin
Pinch of saffron

Chopped chives

In a skillet, add olive oil and sautŽ onion, pepper & garlic over medium heat.
Once the vegetables start to become tender, add the rice & stir to ensure that the rice is coated with the olive oil.
Add the liquid and spices and gently stir.
Increase the heat and bring to a boil. Once at a boil, cover the rice and reduce the heat to low and cook for 17 to 20 minutes, until the liquid is absorbed and the rice is light and fluffy.
Using a fork, gently stir the rice. If necessary, remove the lid toward the end of cooking to help dry out the rice.
Garnish with chopped chives and serve.