This is a staple in Spanish and Cuban American homes. We had this rice at least once or twice a week. Sometimes it’s served sans meat as is with this recipe and, of course, it is famous for arroz con pollo and paella. This version of saffron rice is great as a side dish for meat, poultry and seafood dishes. It has a couple of twists that you won’t find in dishes that include meat.
INGREDIENTS:
- 1 1/2 Cups long grain rice
- 1/2 Cup red bell pepper
- 1/2 Cup green bell pepper
- 1 Cup diced yellow onion
- 1 Tbsp. chopped garlic
- 1/4 Cup olive oil
- 1 Bay leaf
- 2 Tsp. salt
- 1 Tsp. sweet Spanish paprika
- 1 Tsp. saffron threads
- 2 Cups chicken bone broth
- 1 Cup beer
INSTRUCTIONS:
- In a separate pot, add the broth, beer, salt, saffron, and paprika and put on medium to medium low heat, stirring occasionally to blend the ingredients. You want the liquid very hot but not boiling.
- In a separate pot or pan that has a lid, add the olive oil and rice.
- Sauté the rice until most of the grains are translucent but not browned.
- Add the onions and peppers and continue stir frying until they begin to wilt.
- Add the garlic and continue sautéing until fragrant.
- Add the hot liquid to the pan. Careful at this point. The ingredients will sizzle up a bit.
- Stir and cover. Reduce to simmer.
- Simmer for 30 minutes without lifting the lid.
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