Print This Recipe Written by Chacha on Jun 25th, 2012 in Celery, Chicken broth, Corn, Onions, Peppers, Recipe, Rice & Grains, Side Dishes, Spanish, Tomatoes | No Comments

Servings: 4


  • A generous pinch of toasted saffron (Note: You can use 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 good-quality chicken broth
  • ¼ cup good-quality white wine
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 1/2 small onion, finely chopped
  • 1/2 small green bell pepper, seeded and finely chopped
  • 1/2 small red bell pepper or 1 jarred pimento, finely chopped
  • 1 stalk celery, finely chopped
  • 6 large cloves garlic, smashed, peeled and finely minced
  • ¼ teaspoon cumin powder
  • 2 plum ripe tomatoes, finely chopped
  • 1 1/2 cups white long-grain rice, (preferably not converted)
  • 2 cups good-quality chicken broth or water
  • 1 tablespoon freshly squeezed lemon juice
  • 6 dashes of hot sauce (preferably Tabasco)
  • Chopped flat-leaf Italian parsley or cilantro, to taste
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 bay leaf
  • ¼ cup pimento stuffed green olives
  • 2 teaspoon capers
  • 1 cup frozen or fresh corn
  • 1/2 cup good-quality dry white wine (Note: Instead of wine, for variety, try 6 ounces of a good-quality beer or ¼ cup good-quality Spanish sherry. Delicious!)

Special equipment

  • A medium saucepan with a tight-fitting lid


If using saffron instead of bijol, dissolve the toasted saffron in the 1/4 cup of hot broth and combine with the ¼ cup white wine. Set aside.

Heat the oil and butter in the saucepan 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 or bijol, cumin and tomatoes. 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, capers and corn. 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 heat to lowest point possible. Cook for 20 minutes.

Remove the rice from the heat. Pour the wine or beer. Cover and set aside for 5 minutes before serving. (Note: The heat will evaporate the alcohol content and only the taste remains.)

Turn rice over carefully from the bottom to distribute the flavors evenly. Transfer to a serving bowl. Remove bay leaf and serve.

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