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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | olive oil | 1 | cup, sliced | sliced very thinly | 1 1/2 | teaspoons | garlic minced | 2 1/4 | cups (8 fl oz) | water | 1/2 | teaspoon | saffron threads | 1/2 | teaspoon | salt | 1 1/4 | cups | Rice, white,Extra long-grain, parboiled, dry, enriched | 1 | cup, grated | carrots diced | 1 | cup | Peas, frozen | 1 | cup | corn | 1 3/4 | cups | Kidney Beans | 1/2 | cups, chopped or diced | red peppers (hot), crushed | 1/3 | teaspoon | black pepper, ground | 1/4 | cup, sliced | toasted almonds |
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Steps
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Sequence
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Step
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| | 1 | Heat the oil in a large heavy saucepan. | | 2 | Saute the leeks and garlic over medium heat for 1 minute, stirring frequently Stir in the water, stock powder, saffron, and salt, rubbing the saffron between your fingers to release its flavor as you add it. | | 3 | Bring to a boil. Stir in the rice and carrots. Cover, reduce the heat, and simmer for 18 minutes. | | 4 | Quickly sprinkle the peas, corn, kidney beans, and red pepper on top of the rice. Cover and remove from the heat. | | 5 | Let sit until the rice is tender and the vegetables are thoroughly heated, about 2 minutes. Add pepper to taste and additional salt if needed. Stir well. | | 6 | Transfer to a serving bowl and sprinkle with the almonds (if using). |
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