Print This Recipe Written by Chacha on Jun 25th, 2012 in Recipe, Rice & Grains, Side Dishes, Spanish | No Comments

Servings: 4

Ingredients

  • A generous pinch of saffron threads (Note: You can use 1/2 teaspoon turmeric powder or 1/2 teaspoon bijol if saffron is not available. The recipe will taste as good and you will get the yellow color called for. Bijol is a condiment found in stores catering to Hispanics.)
  • 1/4 cup hot chicken broth (preferably homemade)
  • ¼ cup good-quality white wine
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1/2 yellow onion, finely chopped
  • 1/2 small green bell pepper, seeded and chopped
  • 1/2 small green red bell pepper, seeded and chopped
  • 1 rib celery, chopped
  • 6 large cloves garlic, smashed, peeled and finely chopped
  • ¼ teaspoon freshly ground cumin
  • 2  plum tomatoes, chopped
  • 1 1/2 cups white long-grain rice (preferably not converted)
  • 2 1/2 cups chicken broth or water
  • 1 tablespoon freshly squeezed lemon juice
  • 6 dashes hot sauce (preferably Tabasco)
  • Chopped flat-leaf parsley or cilantro (leaves only), to taste
  • Kosher salt, to taste
  • Freshly crushed black Pepper, to taste
  • 1 bay leaf
  • ¼ cup chopped pitted green olives
  • 1 teaspoon capers
  • 1 cup frozen green peas
  • 1/2 cup good-quality white wine (Note: Instead of wine, for variety, try 6 ounces of a good-quality beer or ¼ cup good-quality Spanish sherry. Delicious!)
  • 1 jarred pimento cut in strips, optional, for serving

Directions

Dissolve the saffron in the hot chicken broth. Combine with the ¼ cup wine. Set aside.

Heat the olive oil and butter in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and celery. Cook for 10 minutes, stirring occasionally. Add the garlic; season with salt and pepper to taste. Cook for 1 minute.

Add saffron broth mixture or bijol, cumin powder and tomatoes and cook about 3 minutes.

Add the rice and cook, stirring, about 4 to 5 minutes. Add broth or water, lemon juice, Tabasco, parsley or cilantro, bay leaf, olives, and capers. Stir well. Check for seasoning. Adjust only if required. Bring to a boil. Cover (Note: If the lid does not fit tightly, wrap the lid tightly with a kitchen towel). Reduce the heat to lowest point possible. Cook for 20 minutes, shaking the pan from time to time so that it does not stick.

Turn off the heat. Add the peas and the wine or beer or sherry, cover, and allow it to steam for 5 minutes. (Note: The heat will evaporate the alcohol content and only the taste remains.)

Remove the lid; turn rice over carefully from the bottom with a fork, to distribute the flavors evenly. Transfer to a serving bowl and serve.

 

 

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