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Yellow Saffron Rice

Can never have too much rice! It can be prepared in so many ways, in a paella, arroz con pollo, dirty rice with red beans...ok, now I just made myself hungry!!

Ingredients:

1½ cups of jasmine rice
1 small white onion, diced
4 cloves of garlic, minced
2 teaspoons of Bijol seasoning
2 teaspoons of ground cumin
pinch of saffron
salt and fresh cracked pepper
3 cups chicken broth
chile de arbol (optional)
olive oil

Directions:
1. Heat 3 tablespoons of oil in a pan to medium heat, add the rice and the chile de arbol. Toast the rice for a good 5 or 6 minutes, stirring often. Add the onions and cook for 2 minutes, add the garlic and cook for 1 more minute.
2. Add the broth and all the spices (about 1 teaspoon of salt and ½ teaspoon of pepper), stir well to combine, bring to a boil, reduce heat, cover and cook for 15 to 18 minutes. Do not disturb the rice while it is cooking. Remove from heat and let stand for 10 minutes. Fluff with a fork when ready to serve.

Note: Cannot stress this enough, taste for salt as the rice cooks. If you wanted to add some veggies to the rice, just take about 1 cup of frozen peas, carrots, corn... and add it towards the end of the cooking time and spread out evenly, cover and they will steam until warm.
Crispy shrimp-yellow saffron rice, mixed veggies and sauteed jalapeno peppersBijol seasoning and coloring for the yellow rice