Lemon Saffron Rice

1. 1

   1. Melt butter in large heavy saucepan. Add rice and cook, stirring until rice is opaque, 2 to 3 minutes.

2. 2

   2. Add chicken stock, saffron, salt, garlic and lemon zest. Stir well to dissolve saffron.

3. 3

   3. When stock begins to simmer, lower heat and cook, covered 20 minutes until all the liquid is absorbed. Remove garlic.

4. 4

   4. Before serving, gently stir in cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.