Cuban Saffron Rice


Cuban Saffron Rice


  • 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


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.

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