I love a good rice bowl-
This one packs loads of flavor and vitamins!
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.
Saffron and Roasted Pepper Rice
Flavorful saffron rice with onions, bell peppers, and poblanos.
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.
