Saffron Rice Royale
- 4 Slices bacon
- 1 Large onion, chopped
- 1 Red bell pepper, chopped
- 1 1/2 c Uncd extra long grain rice
- 1 pk (10 oz) frozen green peas
- 1/4 c Sherry
- 1/4 c Grated Parmesan cheese
- 1/4 ts Ground white pepper
- 2 3/4 c Chicken broth
- 1 pn Saffron OR:
- 1/2 ts Ground turmeric
Cook bacon in large skillet over medium heat until crisp and brown. Remove
bacon to absorbent paper, set aside. Add onion and pepper to skillet and
cook until tender. Add rice, peas, broth, sherry and saffron or turmeric.
Bring to a boil; stir. Reduce heat, cover, simmer 15 minutes or until rice
is tender and liquid is absorbed. Add crumbled bacon, cheese, and pepper.
Toss.
bacon to absorbent paper, set aside. Add onion and pepper to skillet and
cook until tender. Add rice, peas, broth, sherry and saffron or turmeric.
Bring to a boil; stir. Reduce heat, cover, simmer 15 minutes or until rice
is tender and liquid is absorbed. Add crumbled bacon, cheese, and pepper.
Toss.
