Sensing a theme here? This also goes well with tacos.
- 1 1/2 cups long-grain white rice
- 1 1/2 cups chicken broth
- a good pinch saffron threads (about a 1/4 tsp)
- 2 medium carrots, diced
- 1 cup peas (frozen is fine)
- 1/2 an onion, diced
- 1 tbsp extra virgin olive oil
Boil water in a teapot. (You’ll only need a cup or less.) Place saffron in a small bowl or the base or a mortar and pestle and crush threads. When water comes to a boil pour enough over to cover the threads. Let steep. Meanwhile in a medium saucepan, heat olive oil until sizzling. Throw in the onion and cook until tender. Add carrots and cook another two to three minutes. Add rice and stir to incorporate, about another minute. Put saffron mix in a four-cup measuring cup. Add water to fill to the 1 1/2 cup line. Add water, peas and chicken broth to pot. Bring to a boil, then cover and simmer until tender, about 20-25 minutes.