Spanish Yellow Rice

From: Mrs. DeVelopment

On Dec 31, 2008

Did not have powdered saffron either...BUT this recipe was preferred by DH & DD over the way I have been making Spanish rice for many years...imagine that?! Wasn't sure how much saffron "threads" to add, but used what Iwould consider "a pinch and a half". I did add 1 tsp minced jarred garlic to rice while browning and also some fresh ground black pepper. Used 1 1/2 cups chicken boullion and 1 1/2 cups tomato boullion. Made with Carne Guisada (Mexican Beef Stew). Thanks for this!

From: PaulaG

On Jan 23, 2008

Not having the powdered saffron, I used saffron threads. The recipe was reduced to 2 servings and actually came out to be 3 servings. The rice was cooked in the chicken broth. This was served as a side with Low Fat Chicken Enchiladas With High Fat Taste.. Delicious!

From: Boomette

On Jan 20, 2008

I used saffron threads but I'll try to get powdered saffron to do it again. I used low sodium chicken broth. Thanks Echo Echo Made for 123 hit wonders.

From: LaJuneBug

On Aug 24, 2007

My brother, who lived in Spain, taught me to first brown the rice with some butter before adding the broth and spices. He prefers the fake powdered saffron (cut with tumeric), which is popular there, but I used a pinch saffron threads. Spanish rice goes well with fish or chicken.