Mexican Saffron Rojo Rice

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).

No nutritional information available.

No additional tips available.