Saffron Rice

Ingredients

• 1/2 tsp saffron, threads, crumbled
• 2 Tbsp water, boiling
• 1 cup(s) uncooked white rice, long-grained
• 1 Tbsp vegetable oil
• 1 small uncooked onion(s), yellow, minced
• 2 cup(s) reduced-sodium chicken broth, hot
• 3/4 tsp table salt

Instructions

1. Steep saffron in boiling water; set aside.
2. Rinse and drain rice.
3. Warm oil in a large, heavy saucepan over medium-high heat. When oil shimmers, add onion; cook, stirring frequently, until softened, 2-3 minutes. Add rice; cook, stirring frequently, until fragrant, 2-3 minutes.
4. Stir in broth, reserved saffron water and salt; cover pan, reduce heat to low and cook until liquid is absorbed, 18-20 minutes. Remove pan from heat and let stand, covered, 5 minutes; fluff with a fork and serve.

Notes

Serving size: 1/2 cup

Garnish with fresh chopped cilantro, if desired.