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Ingredients
1 tablespoon butter
½ cup finely chopped onion
½ cup diced sweet red pepper
¼ teaspoon stem saffron, optional
1 cup rice
Salt to taste if desired
Freshly ground pepper to taste
1 ½ cups fresh or canned chicken broth
1 medium-size ear of corn, shucked
Nutritional analysis per serving (4 servings)
50 grams carbs; 10 milligrams cholesterol; 252 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 2 grams fiber; 503 milligrams sodium; 5 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat butter in a saucepan and add onion, sweet pepper and saffron.
- Step 2
Add rice, salt, pepper and broth and bring to boil. Cover and cook 15 minutes.
- Step 3
Meanwhile, cut and scrape kernels from ear of corn. There should be about ¾ cup. Stir corn into the rice mixture and cover. Cook about 2 minutes longer and serve
Private Notes
Comments
This is wonderful and perfect for an early fall dinner by including fresh corn and peppers. It makes a lot and as a large side dish with chicken for two, I had at least five more individual servings left over, which I froze. I braised the chicken thighs using white wine at the end. This was perfect with the rice. It took longer than 15 minutes covered -- about 25 minutes -- for basmati rice but it was worth it. Next time though, I'll start the thighs later.