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    You are in: Home / Low-cholesterol / Mexican Saffron Rojo Rice Recipe
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    Mexican Saffron Rojo Rice

    Mexican Saffron Rojo Rice. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    EdsGirlAngie's Note:

    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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    Units: US | Metric


    1. 1
      Saute onions in a heavy saucepan until golden.
    2. 2
      Add rice; stir briskly to quickly coat with oil.
    3. 3
      Stir in bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water.
    4. 4
      Cover, bring to a boil, and then reduce heat to low.
    5. 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).

    Ratings & Reviews:

    • on December 08, 2003


      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.

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    • on December 25, 2003


      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!

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    • on January 01, 2015


      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.

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    Read All Reviews (13)


    Nutritional Facts for Mexican Saffron Rojo Rice

    Serving Size: 1 (206 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 197.3
    Calories from Fat 49
    Total Fat 5.5 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 818.3 mg
    Total Carbohydrate 33.4 g
    Dietary Fiber 2.3 g
    Sugars 3.2 g
    Protein 3.3 g

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