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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


  • 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


  • 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.


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.