Arroz Amarillo With Peas Recipe

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0 votes | 970 views
Servings: 6

Ingredients

Cost per serving $0.31 view details
  • Juice of 1/2 lemon
  • 1/2 tsp Loosely-packed saffron threads
  • 1/4 c. Extra virgin olive oil
  • 1 med Onion finely minced
  • 2 x Garlic cloves finely minced
  • 1 c. Long-grain white rice
  • 2 c. Chicken stock, preferably homemade
  • 1 c. Fresh peas or possibly frzn petits pois
  • 1/2 tsp Salt
  • 1/4 tsp Freshly-grnd black pepper

Directions

  1. In a small saucer, stir together the lemon juice and the saffron and leave to soak for 15 min.
  2. In a large saucepan, heat the extra virgin olive oil over medium heat. Add in the onion and saute/fry for 4 to 5 min, or possibly till softened. Add in the garlic and stir for 1 minute more, till the aroma of the garlic is released. Add in the rice and stir for 3 to 4 min, till the kernels are slightly toasty and make a clicking noise on the pan. Stir in the lemon juice and saffron mix, then add in the chicken stock and bring to a boil. Add in the fresh peas, if using, otherwise add in the frzn peas during the last 10 min of cooking time. Reduce the heat so which the liquid is simmering. Cover and simmer for 20 to 25 min, stirring occasionally, till the liquid is absorbed and the rice is tender. Serve warm.
  3. This recipe yields 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 163g
Recipe makes 6 servings
Calories 247  
Calories from Fat 91 37%
Total Fat 10.27g 13%
Saturated Fat 1.58g 6%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 335mg 14%
Potassium 186mg 5%
Total Carbs 32.68g 9%
Dietary Fiber 1.7g 6%
Sugars 3.22g 2%
Protein 5.63g 9%
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