Saffron Basmati Mexican Rice🥗 Side

Ingredients

• 1 cup basmati rice, rinsed and very well drained
• 1 tablespoon olive oil
• 1/2 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1 small pinch saffron threads, about 8 to 12 threads
• 1 pinch kosher salt, for blooming the saffron
• 1 cup chicken broth, divided
• 1 8-ounce can tomato sauce
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 pinch cayenne or chipotle powder, optional
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon fresh lime juice, plus more to taste

Instructions

1. Step 1: Crush the saffron threads with a small pinch of kosher salt in a small bowl. Add 2 tablespoons of warm chicken broth and let bloom for 5 to 10 minutes.
2. Step 2: Heat the olive oil in a medium saucepan over medium heat. Add the rinsed and well-drained basmati rice and toast, stirring often, until the grains smell nutty and a few begin to turn lightly golden.
3. Step 3: Add the diced onion and cook for 2 to 3 minutes, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
4. Step 4: Stir in the chili powder, cumin, smoked paprika, black pepper, and optional cayenne or chipotle powder. Cook for 30 seconds to bloom the spices.
5. Step 5: Add the tomato sauce, the saffron broth, the remaining chicken broth, and 1/2 teaspoon kosher salt. Stir well and bring to a gentle simmer.
6. Step 6: Reduce the heat to low, cover, and cook for 18 to 20 minutes, or until the rice is tender and the liquid has been absorbed.
7. Step 7: Remove from heat and let the rice rest, covered, for 5 to 10 minutes. Fluff gently with a fork.
8. Step 8: Stir in the fresh cilantro and lime juice. Taste and adjust with more salt or lime juice as needed before serving.