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Saffron Rice
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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
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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.
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Preparation Time: 15 minutes |
Serves: 10 |
| Recipe Origin: United States |
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Submitted by: |
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Susie9
Texas
United States |
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| This recipe has been viewed 5487 times. |
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