Arroz Amarillo With Peas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 lemon, juiced
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup long-grain rice
• 2 cups chicken stock
• 1 cup peas corn and carrot mix, fresh or frozen
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 in a small saucer, stir together the lemon juice and the saffron and leave to soak for 15 minutes.
• 2 in a large saucepan, heat the olive oil over medium heat.
• 3 add the onion and saute for 4 to 5 minutes, or until softened.
• 4 add the garlic and stir for 1 minute more, until the aroma of the garlic is released.
• 5 add the rice and stir for 3 to 4 minutes, until the kernels are slightly toasty and make a clicking noise on the pan.
• 6 stir in the lemon juice and saffron mixture, then add the chicken stock and bring to a boil.
• 7 add the fresh peas, if using, otherwise add the frozen peas during the last 10 minutes of cooking time.
• 8 reduce the heat so that the liquid is simmering.
• 9 cover and simmer for 20 to 25 minutes, stirring occasionally, until the liquid is absorbed and the rice is tender.
• 10 serve hot.