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1
Mix the pinch of saffron into the chicken broth.
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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.**.
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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.
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4
Turn the onions off when they are done to your liking.
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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.
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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!
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7
Add salt and pepper to taste.
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8
Now, some variations depending on my mood --.
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9
I add diced bell pepper with the onions.
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10
Or add garlic or fresh sliced mushrooms to the onions 5 or so minutes into their sauteing.
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11
I also add some toasted slivered almonds occasionally.
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12
And, sometimes I add a handful of fresh parmesan to the finished warm rice, it's really good!
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13
You can pretty much do as you please with this; it's so easy and always so good.
