Saffron rice, basic recipe (arroz amarillo, receta básica)


2 cups white round-grained rice
2 ½ cups stock (chicken, meat, fish or vegetable stock may be used, according to taste)
1 large onion
4 large garlic cloves
1 pinch oregano
1 pinch cumin
1 bay leaf
1 cup tomato sauce
1 teaspoon salt
2 tablespoons vegetable oil
2 red peppers

Cooking instructions: 

Put the oil into a pot; add the finely chopped garlic and onion, the cumin and the tomato sauce and saute until the onion looks golden. Add the rice and stir for a few minutes, add the stock and the bay leaf, stir well. Stir in the salt, place the peppers, clean and chopped, over the stock and cover.

Cook over medium heat until it comes to a boil, stir, lower the heat and simmer until the rice is very tender and still looks wet. Stir and turn the heat off. Let cool covered.

This rice is served slightly soppy. While cooking, you may add bits of the chicken, pork, fish, seafood or vegetables already used to make the stock, which is an important part of this recipe. This will give your rice the final flavor.

For a little extra, you may also add as part of the basic recipe, at the time of lowering the heat, some green peas giving the rice a nice appearance and a very special flavor.