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Rice Paella (Spanish Rice) Recipe

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This recipe for Rice Paella (Spanish Rice) is from The Pine Grove HomeSchool Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbs olive oil
2 boneless, skinless chicken breast (cut into 4 parts each.)
2 garlic cloves, minced
1 large tomato (diced)
1 large green bell pepper (diced)
3 large carrots (sliced)
1 cup frozen peas
1/2 tsp saffron, crushed
4 cups water
1 can (14 oz) chicken broth
2 cups raw long-grain rice
Directions:
Directions:
In a large covered skillet, heat oil over medium-high heat until hot. Add chicken, peppers, tomatoes, and garlic; stir and cook about 5 minutes or until chicken is lightly browned and peppers are tender.
Add rice to this mixture and saute 2 minutes until rice turns golden. Add water, chicken broth, saffron, and carrots; mix well. Bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes. Add peas last to the rice mixture and cook another 10 minutes covered or until liquid is absorbed.
Personal Notes:
Personal Notes:
Since saffron is hard to find and quite expensive, tumeric can be substituted for the saffron.

Makes about 6 servings.

 

 

 

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