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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Very flavorful. Goes well with either Spanish or Mexican food. Ingredients:
1 cup uncooked long grain rice |
1 sweet onion, chopped |
10 cloves garlic, peeled and sliced |
2 tablespoons olive oil |
1 (10 ounce) can rotel tomatoes & chilies |
1 (14 1/2 ounce) can chicken broth or 1 (14 1/2 ounce) can vegetable broth |
1/2 teaspoon saffron thread |
1/4 cup sliced black olives (may use sliced stuffed green olives as well) |
1/4 cup frozen peas, thawed |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
Directions:
1. Heat olive oil in a saucepan and add chopped onion and sliced garlic.
2. Cook until tender and lightly browned.
3. Add remaining ingredients, stirring well.
4. Bring mixture to a boil, then cover and simmer over low heat for 20 minutes or until all the liquid has been absorbed.
5. Remove from heat, and place a thick towel between the pan lid and pan.
6. Allow to sit undisturbed for 5-10 minutes.
7. Fluff with a fork and serve.
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