Recipe by Cooking Light September 1998


Recipe Summary test

4 servings (serving size: 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • Bring broth and water to a simmer in a medium saucepan; keep warm.

  • Heat oil in a 6-quart pressure cooker over medium heat until hot. Add onion; saute 2 minutes. Add rice and saffron; saute 30 seconds. Stir in broth mixture. Close lid securely; bring to high pressure over high heat (about 3 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 3 minutes. Remove from heat; let stand 10 minutes. Place pressure cooker under cold running water. Remove lid; stir in corn, zucchini, and bell pepper. Cook, uncovered, 3 minutes; stir constantly. Stir in cheese and salt.

Nutrition Facts

326 calories; calories from fat 20%; fat 7.3g; saturated fat 2.6g; mono fat 3.6g; poly fat 0.7g; protein 11.5g; carbohydrates 52.1g; fiber 2.8g; cholesterol 11mg; iron 2.8mg; sodium 560mg; calcium 162mg.