My Very Best Anything And Everything Rice

1. 1

   Mix the pinch of saffron into the chicken broth.

2. 2

   Cook the rice using the chicken broth mixture. **I make the rice in my rice cooker which calls for 1 1/4 cup liquid, if you are making it on the stove then follow the directions on the package of rice for the amount of liquid and if you have a rice cooker be sure to check your own manual for the amount of liquid as they are all different.**.

3. 3

   While the rice is cooking saute the onions in a little oil, on low to med. heat, stirring them frequently. I like to saute them for awhile (like 20 minutes), so they get caramelized.

4. 4

   Turn the onions off when they are done to your liking.

5. 5

   When the rice is done add another tablespoon or so of olive to the onions turn the heat up a bit and add the cooked rice.

6. 6

   Stir fry the rice for about 5 minutes and then add the peas and saute for another 5 minutes or so. I like to really stir fry the rice, so I use the maximum amount of oil. With the heat on med-high I let it sit so some of the rice gets a little crispy, not burned, but crispy on the bottom. - I hope that makes sense!

7. 7

   Add salt and pepper to taste.

8. 8

   Now, some variations depending on my mood --.

9. 9

   I add diced bell pepper with the onions.

10. 10

    Or add garlic or fresh sliced mushrooms to the onions 5 or so minutes into their sauteing.

11. 11

    I also add some toasted slivered almonds occasionally.

12. 12

    And, sometimes I add a handful of fresh parmesan to the finished warm rice, it's really good!

13. 13

    You can pretty much do as you please with this; it's so easy and always so good.

* Per serving · 4 servings · Values may vary.