You are here

Saffron Rice With Pimentos And Peas

Kebab.King's picture
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Saffron threads/Ground saffron 1⁄4 Teaspoon
  Long grain rice 1 1⁄4 Cup (20 tbs), rinsed
  Chicken stock 3 Cup (48 tbs)
  Peas 2 Cup (32 tbs) (Fresh Or Frozen)
  Pimientos 2 1⁄2 Ounce, drained (1 Jar)
  Salt To Taste
  Pepper To Taste

Heat the wine in a small saucepan.
Remove from heat and add saffron; let it stand for 5 minutes.
Place rice in another saucepan.
Add chicken stock, salt, and pepper.
Bring mixture to a boil.
Reduce heat to low, cover and continue cooking until the rice is cooked, about 15 to 18 minutes.
Add wine/saffron to rice and mix thoroughly.
Add peas and pimientoes; gently toss.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1413 Calories from Fat 101

% Daily Value*

Total Fat 11 g17.6%

Saturated Fat 2.9 g14.7%

Trans Fat 0 g

Cholesterol 21.6 mg7.2%

Sodium 1458.5 mg60.8%

Total Carbohydrates 257 g85.8%

Dietary Fiber 16.2 g64.9%

Sugars 30.5 g

Protein 50 g100.3%

Vitamin A 82.6% Vitamin C 297.7%

Calcium 12.8% Iron 51%

*Based on a 2000 Calorie diet

Saffron Rice With Pimentos And Peas Recipe