Cuban Saffron Rice
Ingredients
- 1/2 diced onion
- 1/2 diced green bell pepper
- 1 diced pimiento
- 1 Tbsp. olive oil
- 1 Tbsp butter
- 1/4 teaspoon salt
- pinch of fresh ground black pepper.
- pinch of turmeric
- pinch of saffron
- 1 clove garlic
- 1 chicken bullion cube
- 1 3/4 cup of water
- 1 cup long grain white rice
Instructions
Serves 4 or 5.. In a 8" omelette pan, saute the garlic, onion, green bell pepper, pimiento in 1 Tbsp. of olive oil (not extra virgin.) If you buy pimiento in the jar I might suggest substituting the liquid from the jar for the olive oil. This was sauteed to caramelize the vegetables over medium low heat so as not to burn anythingl In a 2 qt saucepan heat 1 3/4 cup of water to a boil and add a Knorr chicken bullion cube. As soon as the cube dissolved. put in 1 cup of rice, the saute from the omelette pan, 1 tbsp. butter, a pinch of turmeric, a pinch of Spanish saffron, a couple of twists on the pepper mill and salt to taste (about 1/4 tsp. or so for this heart patient.) Cover the saucepan and cooked on low heat for about 20 minutes. 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 and corn come to mind as interesting substitutes.