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Saffron Rice With Pimentos And Peas Recipe
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Saffron threads/Ground saffron||1⁄4 Teaspoon|
|Long grain rice||1 1⁄4 Cup (20 tbs), rinsed|
|Chicken stock||3 Cup (48 tbs)|
|Peas||2 Cup (32 tbs) (Fresh Or Frozen)|
|Pimientos||2 1⁄2 Ounce, drained (1 Jar)|
Serving size: Complete recipe
Calories 1413 Calories from Fat 101
% Daily Value*
Total Fat 11 g17.6%
Saturated Fat 2.9 g14.7%
Trans Fat 0 g
Cholesterol 21.6 mg
Sodium 1458.5 mg60.8%
Total Carbohydrates 257 g85.8%
Dietary Fiber 16.2 g64.9%
Sugars 30.5 g
Protein 50 g100.3%
Vitamin A 82.6% Vitamin C 297.7%
Calcium 12.8% Iron 51%
*Based on a 2000 Calorie diet
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.