Ingredients:
2 tablespoons hot water
3 -4 Spanish saffron threads
2 cups rice ( uncooked)
1/4 cup extra virgin olive oil
4 cups vegetable broth
1 cup green beans
1 cup black olives ( whole)
1 red bell peppers, chopped
1/2-1 teaspoon white pepper
1/2-1 teaspoon cayenne pepper
1 cup roma tomatoes, chopped
Directions:
Place saffron threads in 2 tablespoons of hot water. Stir around and then set it aside.
In a large pan or dutch oven, saute the uncooked rice in the olive oil for about 2 minutes, stirring constantly.
Add vegetable broth, green beans, black olives, bell pepper, saffron mixture, white pepper, cayenne, and tomato.
Cook, covered, for 30 minutes, or until the water is evaporated, stirring occasionally to keep it from sticking to the bottom of the pot.
Servings: 4-6
Time preparation: 10 min.
Time total: 42 min.