Ingredients and Weight:
- Long grain white rice: 2 cups (400g)
- Olive oil: 1/4 cup (60ml)
- Yellow onion, chopped: 1 medium (150g)
- Green bell pepper, chopped: 1 small (100g)
- Red bell pepper, chopped: 1 small (100g)
- Garlic, minced: 2 cloves (10g)
- Diced tomatoes, canned: 14.5oz (411g)
- Chicken broth: 2 cups (480ml)
- Saffron threads: 1 pinch (0.1g)
- Salt and black pepper: to taste
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Cooking Difficulty Level:
2
Preparation Method Steps:
- In a large skillet or Dutch oven over medium heat, warm the olive oil.
- Add the onion, green bell pepper, and red bell pepper and sauté until softened, about 5 minutes.
- Add the garlic and cook for 1 minute longer.
- Stir in the rice and cook for 2 minutes, or until the grains are translucent and slightly toasted.
- Add the diced tomatoes, chicken broth, saffron, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
- Fluff the rice with a fork and serve warm.
Nutritional Information:
- Calories: 250 per serving
- Fat: 5g
- Carbohydrates: 45g
- Protein: 5g
Dish Characteristics:
- Fluffy and flavorful
- Bright and colorful
- Pairs well with grilled meats, seafood, or vegetables
User Comments:
- "This recipe is a keeper! It's easy to make and tastes amazing."
- "I love the vibrant colors and delicious flavor of this rice."
- "Perfect accompaniment to my grilled chicken and vegetables."
- "The saffron adds a subtle yet noticeable depth of flavor."
- "Great for a quick and easy weeknight dinner."
Special Precautions and Tips:
- Use high-quality saffron for the best flavor.
- Don't overcook the rice, or it will become mushy.
- Serve immediately for the best texture and flavor.
