Ingredients
- Juice of 1/2 lemon
- 1/2 tsp Loosely-packed saffron threads
- 1/4 c. Extra virgin olive oil
- 1 med Onion finely minced
- 2 x Garlic cloves finely minced
- 1 c. Long-grain white rice
- 2 c. Chicken stock, preferably homemade
- 1 c. Fresh peas or possibly frzn petits pois
- 1/2 tsp Salt
- 1/4 tsp Freshly-grnd black pepper
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Arroz Amarillo With Peas
Servings: 6
Directions
- In a small saucer, stir together the lemon juice and the saffron and leave to soak for 15 min.
- In a large saucepan, heat the extra virgin olive oil over medium heat. Add in the onion and saute/fry for 4 to 5 min, or possibly till softened. Add in the garlic and stir for 1 minute more, till the aroma of the garlic is released. Add in the rice and stir for 3 to 4 min, till the kernels are slightly toasty and make a clicking noise on the pan. Stir in the lemon juice and saffron mix, then add in the chicken stock and bring to a boil. Add in the fresh peas, if using, otherwise add in the frzn peas during the last 10 min of cooking time. Reduce the heat so which the liquid is simmering. Cover and simmer for 20 to 25 min, stirring occasionally, till the liquid is absorbed and the rice is tender. Serve warm.
- This recipe yields 6 servings.
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