Spicy Spanish Saffron Rice |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1 jalapeno, seeded and diced fine |
1 small spanish onion, diced |
1 green pepper, cored, seeded and diced |
2 garlic cloves, minced |
1 teaspoon fresh oregano, chopped |
1 teaspoon fresh thyme |
1 zucchini, diced |
1 red pepper, cored, seeded and diced |
1 1/2 cups arborio rice (short grain) |
2 -3 cups chicken broth |
1/4 teaspoon saffron, dissolved in 1 tbsp. milk |
1/2 cup frozen peas |
salt & freshly ground black pepper (to taste) |
1 (14 ounce) can plum tomatoes, juiced strained and chopped |
Directions:
1. In a large skillet or saucepan with a lid sauté onion and jalapeños in olive oil until softened.
2. Stir in garlic, herbs, zucchini, red pepper, green pepper and tomatoes and cook with lid on for 10 minutes.
3. Add rice, broth and saffron milk and stir to combine, cook till the rice is just tender and the liquid nearly absorbed 15-20mins.
4. Stir in peas, salt and pepper and let cook a further 10mins or until peas are cooked through and tender.
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