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Easy
20 min
By Remmi Smith
Published 2019
Add olive oil to a medium sauce pan. Add the rice to the pan and briefly sauté for 1 minute. Add chicken broth and saffron to the pan and bring to a boil over high heat. Once boiling, decrease heat to low and cover. Cook for about 15 minutes or until rice is tender.
OR…you can serve Stuffed Peppers with Cottage Cheese as your main entrée with the saffron rice. I so love stuffed peppers,