Recipe - Arroz Amarillo With Peas

One half Lemon, Juice of
One half teaspoon Saffron threads,, loosely
packed
One fourth cup Olive oil
1 md Onion,, finely chopped
2 Cloves garlic,, finely
chopped
1 cup Longgrain white rice
2 cup Chicken stock,, preferably
homemade
1 cup Fresh peas or frozen petits
pois
One half teaspoon Salt
One fourth teaspoon Freshly ground black pepper

In a small saucer, stir together the lemon juice and the saffron and leave
to soak for 15 minutes.

In a large saucepan, heat the olive oil over medium heat. Add the onion and
saute for 4 to 5 minutes, or until softened. Add the garlic and stir for 1
minute more, until the aroma of the garlic is released. Add the rice and
stir for 3 to 4 minutes, until the kernels are slightly toasty and make a
clicking noise on the pan. Stir in the lemon juice and saffron mixture,
then add the chicken stock and bring to a boil. Add the fresh peas, if
using, otherwise add the frozen peas during the last 10 minutes of cooking
time. Reduce the heat so that the liquid is simmering. Cover and simmer for
20 to 25 minutes, stirring occasionally, until the liquid is absorbed and
the rice is tender. Serve hot.

Yield: 6 servings
Posted to MCRecipe Digest V1 #330

Recipe by: TOO HOT TAMALES SHOW #TH6239

From: Meg Antczak meginny@frontiernet.net

Date: Thu, 5 Dec 1996 21:11:52 0500