1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (75g) Recipe makes 3 servings The following items or measurements are not included below: vegetable broth
Calories 313
Calories from Fat 84		(26%)
Amount Per Serving		%DV
	Total Fat 9.4g	14%
	Saturated Fat 1.4g	6%
	Monounsaturated Fat 6.7g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 388mg		16%
Potassium 56mg		1%
Total Carbohydrate 51.6g		17%
	Dietary Fiber 0.9g	3%
	Sugars 0.0g
Protein 4.3g		8%
detailed view... how is this calculated?

Spanish Yellow Rice

Recipe #238452 | 25 min | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: echo echo
Jul 3, 2007

A lovely side dish for those who like saffron. May be made with low-sodium bouillon if you wish.

SERVES 3 -4 (change servings and units)

Ingredients

1 cup uncooked rice
2 tablespoons olive oil or butter
1/2 teaspoon salt (to taste)
1/8 teaspoon powdered saffron
3 cups vegetable broth or chicken broth

Directions

1
Cook rice in oil or butter, stirring, until opaque.
2
Add salt, saffron and bouillon.
3
Bring to a boil, immediately turn heat to low, cover, and simmer 16-20 minutes, until rice is tender. (If after 16-18 minutes you find more liquid is needed, add water as necessary, up to 1 cup maximum).

Questions about this recipe?

Featured Reviews for This Recipe

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!

0 people found this review helpful

Was this review helpful to you? YES | NO

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!

0 people found this review helpful

Was this review helpful to you? YES | NO

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.

0 people found this review helpful

Was this review helpful to you? YES | NO

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.

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 4 reviews