Rice arnaz
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pinch | Saffron |
| 2 | tablespoons | Boiling water |
| ⅓ | cup | Chopped onion |
| 2 | teaspoons | Oil or butter |
| 2 | cups | Veg or chicken broth |
| 1 | cup | Raw rice |
| 2 | Strips lemon peel | |
| 1 | Clove garlic minced | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Oregano |
| dash | Thyme | |
| dash | Pepper | |
| ¼ | cup | Diced pimento |
| ⅓ | cup | Slivered almonds |
| ½ | cup | Chopped green or black |
| Olive | ||
Directions
Let saffron steep in water 5 minutes. Meanwhile saute onion in oil or butter until tender. Stir in rice, broth , peel , garlic and seasonings. Bring to a boil, cover and reduce heat to simmer for 15 minutes or rice tender.Fluff with fork and remove lemon peel. Add remaining ingrdients and cover and cook few more minutes until piping hot.
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