How To Make Saffron Rice with Chicken & Peppers
Discover the many delectable ways you can serve rice with our risotto and rice recipes! Rice is a versatile kind of food that you can add to almost anything and it still tastes great. You can partner rice with meat, vegetables, or seafood and it will still hold up well. You can even turn it into a dessert pudding! There are so many ways to cook this ultimate filling comfort food. Find the perfect rice dish for you with our risotto and rice recipes.
Serves:
Ingredients
- 2 cups basmati rice
- 4 boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon saffron threads
- 3 cups chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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Rinse the rice in cold water until the water runs clear, then set aside.
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In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, and cook until softened.
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Add the chicken breasts to the skillet and cook until browned on both sides. Remove from skillet and set aside.
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In the same skillet, add the peppers and sauté until they start to soften.
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Add the rice to the skillet and stir to coat with the oil. Cook for 2-3 minutes.
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In a small bowl, dissolve the saffron threads in a little bit of hot water. Add the saffron water and chicken broth to the skillet.
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Bring the mixture to a boil, then reduce the heat to low and cover. Cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
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While the rice is cooking, slice the cooked chicken into strips.
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Once the rice is cooked, fluff it with a fork and add the chicken strips. Mix gently to combine.
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Season with salt and pepper to taste.
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Serve hot and enjoy!
Nutrition
- Calories : 498kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 72mg
- Sodium : 517mg
- Total Carbohydrates : 68g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 32g
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