Description
You know those lil’ yellow and gold packages in the grocery store? This is like that.
Ingredients
Scale
- 2 C chicken broth
- 2 C water, plus more as needed
- 1 C basmati rice
- 1 C long-grain white rice
- 1/3 C dehydrated red bell pepper
- 1 tbsp unsalted butter
- 1 tsp ground turmeric
- 1 tsp cayenne pepper
- 1 small pinch of saffron threads + 1/4 C hot water
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp ground black pepper
- 1 tsp kosher salt, to taste
Instructions
- Crush the saffron threads between your fingers, or grind them up, and add them to a small boil. Cover with the 1/4 C hot water and let sit for 10 minutes.
- Add the oil and butter to your saucepan. Once the butter has melted stir in. Toast the rice over medium-high heat until it begins to deepen in color.
- Stir in the saffron and the liquid you bloomed it in, followed by the chicken broth, water, and seasonings. Bring to a boil, then gently stir in the dehydrated bell peppers.
- Cover with a tight-fitting lid and reduce the heat to medium-low. Simmer for 20 minutes, or until all of the liquid has been absorbed.
- After 20 minutes have passed remove from heat and let stand for 5 minutes before lifting the lid. After 5 minutes fluff and serve. Dassit!
Notes
Tips for success are above the recipe!
- Prep Time: 5
- Cook Time: 20
