Saffron Rice With Pimentos And Peas Recipe
Ingredients
| Dry white wine | 1/ 3 Cup (16 tbs) | |
| Saffron threads | 1/ 4 Teaspoon | |
| 1 1/ 4 cups long-grain rice, rinsed | ||
| Chicken stock | 3 Cup (16 tbs) | |
| Frozen peas | 2 Cup (16 tbs) | |
| 1 jar (2 1/ 2 oz) pimientos,drained | ||
| 1/ 4 teaspoon each salt and pepper | ||
| 1/ 4 teaspoon each salt and pepper | ||
Directions
Heat the wine in a small saucepan.
Remove from heat and add saffron; let it stand for 5 minutes.
Place rice in another saucepan.
Add chicken stock, salt, and pepper.
Bring mixture to a boil.
Reduce heat to low, cover and continue cooking until the rice is cooked, about 15 to 18 minutes.
Add wine/saffron to rice and mix thoroughly.
Add peas and pimientoes; gently toss.
Remove from heat and add saffron; let it stand for 5 minutes.
Place rice in another saucepan.
Add chicken stock, salt, and pepper.
Bring mixture to a boil.
Reduce heat to low, cover and continue cooking until the rice is cooked, about 15 to 18 minutes.
Add wine/saffron to rice and mix thoroughly.
Add peas and pimientoes; gently toss.
Chef
