This saffron and roasted pepper rice combines sweet corn and rich chicken broth for a great side dish to change up your routine. When you want a starchy rice side dish that is new and exciting, I love this one. We'll go through the simple ingredients and step-by-step process so you can make this perfectly.Β
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Amazing Flavors of Saffron Rice
A really great side dish combines layers of flavor with great texture. I love the color and aroma from saffron. That, combined with a little heat from roasted poblano and sweetness from fresh corn creates a balanced side dish. I love serving saffron rice with grilled chicken or pork tenderloin for a relaxed dinner that everyone will enjoy.
Rice and Veggie Ingredients
- Long Grain Rice
- Olive Oil
- Small Yellow Onion
- Red Bell Pepper
- Poblano Pepper
- Ear of Sweet Corn
- Chicken Stock
- Saffron
I make my chicken stock by combining Better then Bouillon Chicken with 3 cups of water and heating it in the microwave.
How to Make this Saffron Rice Recipe
To make this rice dish, we break it down into three parts. First you'll prep and cook your veggies. Second, you'll make the saffron infused rice. And the third step is to pull it all together in a large skillet.
- The first step is to infuse our chicken broth with saffron threads. In a large saucepan over medium heat, add 3 cups of chicken stock and ΒΌ teaspoon of saffron threads.Β
- While the chicken stock heats, roast the red pepper and poblano pepper under a broiler or on a grill. Rotate the peppers every 2-3 minutes so they char evenly on all sides. After the peppers have charred, place them in a large bowl and cover with plastic wrap. Leave the peppers covered for 10 minutes.
- Cook the corn.
- Cook the rice in a medium pot with the saffron broth. Add two cups of rice to the chicken broth, bring the broth up to a boil, reduce to a simmer and cook with a lid on for 15 minutes. Turn off the heat and let the rice steam for 5 minutes.Β
- Set a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Next, add the diced onion, corn, roasted red pepper and diced poblano to the pan. Saute the vegetables for 5 minutes.Β
- Add the cooked rice to vegetables and stir to combine well. Make sure scrape any browned bits from the bottom of the pan.
- Check the rice for seasoning and add a pinch of salt if necessary.Β
- Garnish with minced fresh parsley if desired.
Great Main Dishes to Serve with Saffron Rice
My favorite way to serve this rice is with grilled chicken thighs or sliced chicken breast. It goes especially well with my Tequila Lime Chicken marinade!
Saffron and Roasted Pepper Rice Recipe Card
Saffron and Roasted Pepper Rice
Ingredients
- 2 cups rice
- 3 cups chicken stock
- 1 medium onion
- 1 poblano pepper
- 1 red bell pepper
- 1 ear corn
- ΒΌ teaspoon saffron
- 2 tablespoon butter or olive oil
Instructions
- The first step is to infuse our chicken broth with saffron threads. In a large saucepan over medium heat, add 3 cups of chicken stock and ΒΌ teaspoon of saffron threads.
- While the chicken stock heats, roast the red pepper and poblano pepper under a broiler or on a grill. Rotate the peppers every 2-3 minutes so they char evenly on all sides. After the peppers have charred, place them in a large bowl and cover with plastic wrap. Leave the peppers covered for 10 minutes.
- Cook the corn using your preferred method. Either cook it directly on grill grates for 8-10 minutes or boil on the stove for 6-8 minutes.
- Cook the rice in a medium pot with the saffron broth. Add two cups of rice to the chicken broth, bring the broth up to a boil, reduce to a simmer and cook with a lid on for 15 minutes. Turn off the heat and let the rice steam for 5 minutes.
- Set a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Next, add the diced onion, corn, roasted red pepper and diced poblano to the pan. Saute the vegetables for 5 minutes.
- Add the cooked rice to vegetables and stir to combine well. Make sure scrape any browned bits from the bottom of the pan.
- Check the rice for seasoning and add a pinch of salt if necessary.
- Garnish with minced fresh parsley.
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