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Saffron Rice
2 Tbls. olive or vegetable oil
1 cup Shredded Carrots
2 1/4 cups water
1 14 1/2oz. can ready-to-use chicken broth
1 tsp. coriander
1/2 tsp. salt
1/4 tsp. crushed saffron
2 cups uncooked long-grain white rice


Heat oil in large saucepan over medium heat until hot. Add carrots; cook and stir 2 to 3 minutes or until carrots are slightly tender.

Add water and broth; bring to a boil. Add all remaining ingredients; mix well. Reduce heat to low; cover and cook 14 to 18 minutes or until rice is tender and liquid is absorbed.

Preparation Time: 15 minutes Serves: 10
Recipe Origin: United States
Submitted by:
United States
This recipe has been viewed 4547 times.


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