Portuguese Saffron Rice with Peas and Carrots
This classic Portuguese saffron rice is so easy and so delicious! Made with just a few simple ingredients, it comes together quickly and turns out golden, fluffy, and buttery every single time, and is the perfect side dish for chicken, seafood, or any Portuguese meal.
Equipment
- 1 Medium pot with lid
Ingredients
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 cup long-grain rice such as basmati
- 1 Tablespoon tomato paste optional
- 2 cups chicken broth
- Pinch of saffron threads
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- ½ cup frozen peas and carrots
Instructions
- Heat the olive oil and butter in a medium pot over medium heat. Add the onion, and cook until soft and translucent.2 Tablespoons olive oil, 1 Tablespoon butter, 1 small onion
- Stir in the garlic and sauté for about 30 seconds, just until fragrant.2 garlic cloves
- Add the rice and tomato paste (if using), stirring to coat the grains.1 cup long-grain rice, 1 Tablespoon tomato paste
- Pour in the chicken broth and add the saffron, bay leaf, salt, and pepper. Stir to combine.2 cups chicken broth, Pinch of saffron threads, Salt, Black pepper, 1 bay leaf
- Scatter the frozen peas and carrots over the top without stirring.½ cup frozen peas and carrots
- Cover the pot and simmer on low heat for 20-25 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from the heat and let the rice rest, covered, for 5 minutes.
- Fluff gently with a fork, remove the bay leaf, and serve warm.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4-5 days, or freeze for up to 2months. Reheat in a pot on the stove over medium heat or in 30-second increments in the microwave, adding a splash of water or broth to rehydrate the rice.
