Saffron Rice With Pimentos And Peas
|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)|
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.