In all fairness I am the writer of this recipe. It's been quite a few years since I originally wrote this recipe and have made some changes I thought I'd share. I agree with Naples review about using the frozen peas and corn and adding them at the end. This adds a nice additional texture to the dish. The reason I wrote the saffron as optional is because it is pricey and not a typical household staple. I do agree that it is worth using if you can it does add a rich warmth and beautiful color to the dish. It's best to steep it first in warm broth. This recipe really lends itself well to adaptation because of the simplicity of its ingredients. Adding turmeric chili powder curry ginger jalapeno etc. Could transform this to your perfect side. Have fun with it! The leftovers are a wonderful lunch the next day!
Yes this WAS awesome! Hubs and I both loved it! It's colorful flavorful and interestingly different from most rice side dishes. I did add the optional saffron and really would recommend not omitting it. It adds a unique and appealing flavor as well as a rich and beautiful color. I used both frozen corn and frozen peas adding both straight from the freezer at the end - no need to cook them with the rice! This along with Swiss Chard Sautéed with Lime was an ideal side dish for Spanish Style Albondigas in a Sunny Mediterranean Sauce both recipes from this site.
I made this with a couple of omissions; I didn't have the red pepper on hand and not sure it needed it. I also left out the corn and celery since I was looking for a traditional simple recipe. It turned out great and we absolutely loved it. No more rice pilaf from a box for us!
Loved it but added chicken tumeric and ginger.
I make this once a month just to change up the rice. It turns out perfect everytime and the flavour is awesome!. I use basmatti rice because that is usually what i have at home and just use carrots and peas or whatever veggie i have hanging around. the kids eat it up everytime.
This was very nice. I did not have any corn so had to leave it out. Served it with Tonkatsu and Tonkatsu sauce both from AR. Good dinner. I think that next time that I make this I will add some chiles or jalapenos. I think that this would notch up the flavor a little. Thanks so much for posting the recipe
Smelled fantastic and was just as good tasting. I substituted cumin curry and turmeric for the saffron thyme and parsley. Also combined half royal rice mixture and half white rice for higher fiber content. Used home processed frozen corn and Osem brand consume' instead of suggested chicken broth to keep it Kosher. Will definitely make again.
Really good. I was going to make fried rice but decided on this to accompany a baked lemon chicken dish instead. Followed the recipe but I had to omit the corn because one of my family doesn't eat it. I'm sure corn would be a good add. I was cooking for seven and there still was lots left over. Will make again.
I will make this again. It was delicious. I used frozen corn peas and green beans. As a note I added the minced garlic after softening the carrots onions and celery. When the Garlic released its aroma (approx. 1 minute) I then added the remaining ingredients.
I was a bit disappointed.... It smelled and looked great but the taste was just so-so. Also a bit too mushy. I think if I made it again I'd eliminate the canned peas. But all in all it was okay.
