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Recipe Name: Arroz Amarillo With Peas Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Lemon, juice of
1/2 Teaspoon(s) Saffron threads, loosely
1/4 Cup(s) Olive oil
1 Onion, finely chopped
2 Cloves garlic, finely
1 Cup(s) Longgrain white rice
2 Cup(s) Chicken stock, preferably
1 Cup(s) Fresh peas or frozen petits
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) 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 MC-Recipe
Digest V1 #330 Recipe by: TOO HOT TAMALES SHOW #TH6239 From: Meg
Antczak <> Date: Thu, 5 Dec 1996 21:11:52 -0500

Nutrition (calculated from recipe ingredients)
Calories: 793
Calories From Fat: 549
Total Fat: 62g
Cholesterol: 14.4mg
Sodium: 2565.3mg
Potassium: 1427.8mg
Carbohydrates: 44.4g
Fiber: 10.5g
Sugar: 14.9g
Protein: 22.8g

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