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    Home » All Recipes

    March 13, 2020

    Saffron and Roasted Pepper Rice

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    I can’t remember when I started making this, but it’s one of my truly original recipes. I think I was inspired by the flavor combination of spicy poblanos and sweet corn. That, along with my love of saffron rice, got me thinking about how to create a new side dish with lots of flavors.

    Another reason this is one of my favorites, I love fried rice and anything that gets a starch and veggies in the same bowl. Bell pepper has loads of vitamin C and other healthy benefits! Pictured above is last nights tequila lime chicken with my fancy rice. This doesn’t require a ton time, equipment, or effort. You know I like my forgiving recipes. If you can cook rice, you can make this.

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    5 from 1 vote

    Saffron and Roasted Pepper Rice

    Flavorful saffron rice with onions, bell peppers, and poblanos.
    Prep Time20 mins
    Cook Time25 mins
    Course: Side Dish
    Cuisine: American
    Servings: 4

    Ingredients

    • 1 cup rice
    • 2 cups chicken stock/broth
    • 1 medium onion
    • 1 poblano pepper
    • 1 red bell pepper
    • 1 orange bell pepper
    • ¾ cup frozen corn
    • 1 pinch of saffron
    • 1 tbs butter or olive oil

    Instructions

    • Heat up your preferred chicken stock or broth. For this recipe, it doesn’t need to be homemade. The above options are my preferred brands of store bought stock: Organic Better Than Boullion or Pacific Chicken Broth. Add a pinch of saffron to the chicken broth as it heats so it can steep and release it’s flavors.
    • Turn broiler on high. Place oven rack close to the top leaving enough room for the peppers to not touch fire/broiler coil. Place peppers on a sheet pan and broil for 3 minutes per side, turning after each side has charred. Set a timer so you don’t forget and let the peppers burn. There is a fine line between perfectly charred and burned.
    • After the peppers have charred on all sides, remove to a bowl and cover with plastic wrap. Let stand for 15 minutes.
    • While the peppers are waiting, cook the rice according to package directions with saffron infused chicken broth.
    • After the peppers have rested, scrape off the blackened peels and discard. Remove stems and seeds. Dice peppers and onions.
    • In a large skillet, heat butter and sauté onions. After the onions have softened, add peppers and corn.
    • After the rice as cooked, add it to the pan and fold in veggies.

    Notes

    Enjoy in a bowl with grilled chicken marinaded in a ½ cup orange juice, 1 tbs lime juice, 1 tbs tequila, 1 teaspoon chili powder, and a 1 teaspoon salt.

          

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    Hi, I'm Alexis! I love cooking delicious meals from scratch, especially on my Traeger Grill.

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