Saffron Rice with Shrimp


  • 2 tsp vegetable oil
  • 1 red bell pepper, seeded and cut into thin strips
  • 1 small yellow onion, chopped
  • 1 cup Basmanti rice
  • 1/2 tsp saffron threads
  • 2 cups chicken stock
  • kosher salt and black pepper to taste
  • 1/2 lb medium shrimp, peeled and deveined
  • Place a large saucepan over high heat and add oil.
  • When hot, add bell pepper and saute for about 1 minute.
  • Remove strips to a bowl, then add onion and saute for about 1 minute.
  • Stir in rice and saffron and saute for 30 seconds.
  • Add chicken broth and bring to a boil.
  • Reduce heat, cover and simmer for about 20 minutes orĀ untilĀ the rice is tender and almost all liquid is absorbed.
  • Add the shrimp during the last 3 minutes of cooking the rice.
  • Season to taste with salt and pepper, then stir in the bell pepper.
  • Remove from heat, cover and let stand for 2 minutes or until all liquid is absorbed and shrimp are cooked through.
  • Add to a platter and fluff through.

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