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Cuban-Style Saffron Rice

List of Ingredients




1/2 diced onion
1/2 diced green bell pepper
1 diced red bell pepper
1 tbsp olive oil
1tbsp butter
1/4 tsp. salt
pinch of fresh ground black pepper.
pinch of turmeric
pinch of saffron
1 clove garlic
1-3/4 cup chicken stock
1 cup long grain white rice

Recipe



In a large pan, saute the garlic, onion, green bell pepper, red bell pepper in 1 tbsp of olive oil (not extra virgin). Cook until somewhat carmelized, but not overly browned or blackend.

In a 2 qt saucepan, heat the chicken stock. Add the rice, the sauteed vegetables, 1 tbsp. butter, a pinch
of turmeric, a pinch of Spanish saffron, a couple of twists of pepper and salt to taste. Cover the saucepan and cook on low heat for about 15 minutes, remove from heat but keep covered and allow to "coast" for about 5 minutes.

Serves 4 or 5.

You can add a fried egg on top to make a meal of it or add chicken for "arroz con pollo" or seafood for a Cuban "paella." You can put in vegetables that you prefer or are seasonal for you: peas, corn, etc.