Vegetables Recipes - Saffron Rice with Peppers

Ingredients

• 1 large green (bell) pepper

• 1 large red (bell) pepper

• 1 large yellow (bell) pepper

• 1 onion, finely chopped

• 60 ml/4 tbsp olive oil

• 450 g/1lb/2 cups arborio or other risotto rice

• 1.2litrs/2 pts/5 cups hot chicken stock

• 1.5 ml/1/4 tsp saffron powder

• Salt and freshly ground black pepper

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Method:

1. Spear a pepper on a skewer and hold over a gas flame, turning until blackened and charred.

2. Repeat with the remaining peppers. Or grill (broil), turning in the same way. Rub off the charred skins in a clean tea towel (dish cloth).

3. Halve, remove the seeds and cut into thin strips. Fry (sauté) the onion in the oil for 2 minutes in a flameproof casserole (Dutch oven).

4. Stir in the rice and cook for 1 minute. Add the peppers and 250 ml/8 fl oz/1 cup of the stock.

5. Stir in the saffron. Bring to the boil and simmer until the stock has been absorbed.

6. Continue adding stock until the rice is tender and creamy (about 15-20 minutes). Season to taste and serve hot.