Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Cook onions and rice in butter until onions are transparent.
  2. Stir in broth, peas and chicken. Season with salt, pepper and saffron. Bring to a boil.
  3. Stir once or twice. Lower heat to simmer. Cover; cook 15 minutes or until rice is tender and liquid is absorbed.
  4. Fluff lightly with fork.
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