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Nutrition Facts
Serving Size 1 (205g) Recipe makes 8 servings
Calories 200
Calories from Fat 50		(25%)
Amount Per Serving		%DV
	Total Fat 5.6g	8%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 814mg		33%
Potassium 239mg		6%
Total Carbohydrate 34.4g		11%
	Dietary Fiber 2.3g	9%
	Sugars 3.2g
Protein 3.4g		6%
detailed view... how is this calculated?

Mexican Saffron Rojo Rice

Recipe #77050 | 55 min | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: EdsGirlAngie
Nov 20, 2003

This is too good not to share! I could eat it every day, if saffron wasn't so expensive! I like to serve this with a simple grilled main entree to allow the flavor of the rice stand out. And with the tomato, peppers, and saffron, it is a beautiful-looking dish as well!

SERVES 8 (change servings and units)

Ingredients

3 tablespoons vegetable oil
2/3 cup chopped onion
1 1/2 cups uncooked white rice
1 cup chopped red bell pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 (12 ounce) can tomato sauce
2 teaspoons salt
1 clove garlic, minced
1/8 teaspoon powdered saffron
3 cups water

Directions

1
Saute onions in a heavy saucepan until golden.
2
Add rice; stir briskly to quickly coat with oil.
3
Stir in bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water.
4
Cover, bring to a boil, and then reduce heat to low.
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).

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Featured Reviews for This Recipe

From: CabinKat

On Oct 4, 2009

I feel terrible not agreeing with the rest, but I found this rice dish to be very bland. I was really hoping for something better than a comparative Spanish Rice. This just needed something. The next day, I added more chili powder, didn't help, more saffron, didn't help, and a lot of salt. We even added some grilled corn. Still didn't work for me. BH felt the same, sorry.

0 people found this review helpful

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From: Amanda's Pantry!

On Aug 28, 2009

Made with brown rice I had to cook it longer but the end result was delicious!

0 people found this review helpful

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From: sugarpea

On Dec 8, 2003

Very good rice and quite simple to make, cooking in the usual twenty minutes (no peeking or stirring). I reduced the salt to one tsp and used saffron threads.

3 people found this review helpful

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From: JOY1998

On Feb 29, 2008

This recipe is what I love about this website. I would have never thought of mixing saffron, tomato sauce chili powder and rice. I followed this recipe exactly and was rewarded with a tasty mexican rice to accompany the mexican casserole that I made. Excellent recipe. I highly recommend other members to try this recipe.

2 people found this review helpful

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