Ingredients
-
3
-
2/3
-
1 1/2
-
1
-
1
-
1
-
1
-
2
-
1
-
1/8
-
3
-
-
-
-
Directions
Mexican Saffron Rojo Rice,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!,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.,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.
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Steps
|
1
Done
|
Saute Onions in a Heavy Saucepan Until Golden. |
|
2
Done
|
Add Rice; Stir Briskly to Quickly Coat With Oil. |
|
3
Done
|
Stir in Bell Pepper, Cumin, Chili Powder, Tomato Sauce, Salt, Garlic, Saffron, and Water. |
|
4
Done
|
Cover, Bring to a Boil, and Then Reduce Heat to Low. |
|
5
Done
|
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). |
