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RECIPES
SPICY SPANISH SAFFRON RICE
A lively vegetarian medley of vegetables and spices.
3 tbsp. olive oil 2
jalapeños
seeded and diced fine
2smallredSpanishonion 2greenpepper,cored,seededand diced
4clovesgarlic 2tsp.fresh oregano,chopped
2tsp. freshthyme 2smallyellow summer squash,diced
2redpepper,cored,seeded anddiced 1can(28 oz.) plum tomatoes,juicestrainedand
3cups risottorice such assuperfinoArborio chopped
3
1
/
2
cupschickenbroth
1
/
2
tsp.saffrondissolvedin 1tbsp. milk
1cupfrozen peas Saltandpepper
1. Sauté onion and jalapeños in olive oil until softened, about 10 minutes on
Cook Cycle of Rice Cooker.
2. Stir in garlic, herbs, yellow squash, red pepper and tomatoes and cook with LID
on for 10 minutes. Add rice, broth and saffron milk and stir to combine.
3. Place LID on the Rice Cooker and cook until cycle is complete. Stir in peas, salt
and pepper and leave on "KEEP WARM" Mode until peas are thoroughly warm
throughout.
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