Mexican Saffron Rojo Rice

Total Time
55mins
Prep
15 mins
Cook
40 mins

This is too good not to share! I could eat it every day, if saffron wasn't so expensive! I like to serve this with a simple grilled main entree to allow the flavor of the rice stand out. And with the tomato, peppers, and saffron, it is a beautiful-looking dish as well!

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Ingredients

Nutrition

Directions

  1. Saute onions in a heavy saucepan until golden.
  2. Add rice; stir briskly to quickly coat with oil.
  3. Stir in bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water.
  4. Cover, bring to a boil, and then reduce heat to low.
  5. Cook for 30 to 40 minutes, or until rice is tender and liquid is absorbed (periodically check to be sure there is enough liquid and to give rice a little stir).
Most Helpful

5 5

Very good rice and quite simple to make, cooking in the usual twenty minutes (no peeking or stirring). I reduced the salt to one tsp and used saffron threads.

4 5

I made this rice last night(X'mas eve) for my brother and myself. I used only 1/2 tsp. of red chilli powder(to cut down on the spiciness). Another change I made was of using whole cumin seeds instead of cumin powder. That brought out the flavour of cumin much better. I also cut down on the salt to just a tsp. I was a little puzzled as to what tomato sauce meant(I thought it meant Tomato Ketchup). Luckily, the answer was on Zaar itself. I found it by clicking on the word "tomato paste". I used 2 roma tomatoes(washed, peeled and chopped) and just shy of 1 cup of water to prepare the paste(tomato sauce). I loved adding saffron to this wonderful side dish! I served this rice with fat-free plain yogurt and my Chickpeas curry(recipe going to be posted with the name 'Subru uncle's Channa masala'). We quite liked it! Thank you for sharing. Merry Christmas!

5 5

This recipe is authentic, delicious, and easy to prepare. I recommend it highly. I do recommend using a long grain rice that requires a lot of liquid for tenderness. I made it with jasmine rice and it was excellent, flavorful, and nicely moist and tender. I did add a teaspoon of coriander seed, and I toasted the cumin and coriander seeds before grinding. I also used guajillo chile powder.