Spicy Spanish Saffron Rice

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 jalapeno, seeded and diced fine
• 1 small spanish onion, diced
• 1 green pepper, cored, seeded and diced
• 2 garlic cloves, minced
• 1 teaspoon fresh oregano, chopped
• 1 teaspoon fresh thyme
• 1 zucchini, diced
• 1 red pepper, cored, seeded and diced
• 1 1/2 cups arborio rice (short grain)
• 2 -3 cups chicken broth
• 1/4 teaspoon saffron, dissolved in 1 tbsp. milk
• 1/2 cup frozen peas
• salt & freshly ground black pepper (to taste)
• 1 (14 ounce) can plum tomatoes, juiced strained and chopped

Recipe

• 1 in a large skillet or saucepan with a lid sauté onion and jalapeños in olive oil until softened.
• 2 stir in garlic, herbs, zucchini, red pepper, green pepper and tomatoes and cook with lid on for 10 minutes.
• 3 add rice, broth and saffron milk and stir to combine, cook till the rice is just tender and the liquid nearly absorbed 15-20mins.
• 4 stir in peas, salt and pepper and let cook a further 10mins or until peas are cooked through and tender.