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Saffron Rice

Total time 23 mins
Yield 4 servings (serving size: about 3/4 cup)

Ingredients

  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 cup uncooked long-grain white rice
  • 1/4 teaspoon saffron threads, crushed
  • 1/8 teaspoon salt
  • 1 (14-ounce) can fat-free, lower-sodium chicken broth
  • 1 tablespoon chopped fresh cilantro (optional)

Nutrition Information

  • calories 192
  • fat 3.5 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.4 g
  • protein 4.1 g
  • carbohydrate 36.2 g
  • fiber 0.5 g
  • cholesterol 0.0 mg
  • iron 1.7 mg
  • sodium 231 mg
  • calcium 10 mg

How to Make It

  1. Heat oil in a medium saucepan over medium-high heat. Add garlic; sauté 30 seconds or until fragrant. Add rice; sauté 1 minute. Stir in saffron, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Sprinkle with cilantro, if desired.