Saffron Rice with Vegetables, Chicken, and Rabbit: A Classic Family Favorite

Saffron, vegetable and meat rice recipe

Green Peas Chicken Thigh and Rice Biryani, square

This rice dish is a staple in many kitchens, yet it offers a twist you might not have tried before: saffron rice served with vegetables on the side. It’s straightforward to make, yet it delivers a rich, savory profile that satisfies the whole family. It’s the kind of dish that feels special enough for guests while staying practical for weeknights.

saffron rice ingredients

• 800 grams of rice

• 3 cups of extra virgin olive oil from Bajo Aragón

• 1/2 chicken, cut into pieces

• 1/2 rabbit, cut into pieces

• 1 tomato, chopped

• 500 grams green beans

• 250 grams broad beans

• Red pepper, chopped

• Saffron threads

• Salt

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how to prepare saffron rice

1. Begin by trimming the chicken and rabbit into small, bite-sized pieces. Clean and trim the green beans as well for even cooking.

2. Pour a generous amount of oil into a wide pan and heat it until shimmering. When the oil is hot, add the seasoned chicken and rabbit pieces and brown them to your liking.

3. Once the meat has browned, stir in the green beans and the broad beans. Mix thoroughly and let them sauté for a few minutes to absorb the flavors.

4. Next, fold in the pre-mashed tomatoes, half a spoon of red pepper and a pinch of saffron to perfume the dish.

5. Pour in one and a half liters of water and bring the mixture to a gentle simmer. Allow the flavors to meld for about 20 minutes.

6. Evenly spread the rice over the paella and cook for another ten minutes to permit the grains to absorb the liquid while remaining loose and fluffy.

7. Remove the pan from the heat and let the rice rest for roughly three minutes before serving. Enjoy the dish while it carries its warm, saffron aroma.

Note: This recipe is inspired by traditional saffron rice preparations from the region, combining aromatic saffron with hearty vegetables and meat for a balanced and comforting meal. (attribution: regional saffron rice method explained by culinary guides and home cooks in Iberia)