Ingredients
- 2 tablespoons olive oil
- 1 jalapenos, seeded and diced fine
- 1 small Spanish onions, diced
- 1 green peppers, cored, seeded and diced
- 2 garlic cloves, minced
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon fresh thyme
- 1 zucchini, diced
- 1 red peppers, cored, seeded and diced
- 1 1/2 cups Arborio rice (short grain)
- 2 to 3 cups chicken broth
- 1/4 teaspoon saffron, dissolved in 1 tbsp. milk
- 1/2 cup frozen peas
- Salt and freshly ground black pepper to taste
- 1 (14 ounce) can plum tomatoes, juiced strained and chopped
How to Make
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Step 1: In a large skillet or saucepan with a lid saute onion and jalapeno in olive oil until softened.
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Step 2: Stir in garlic, herbs, zucchini, red pepper, green pepper, tomatoes and cook with the lid on for 10 minutes.
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Step 3: Add rice, broth, and saffron milk and stir to combine, cook till the rice is just tender and the liquid nearly absorbed 15-20 minutes.
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Step 4: Stir in peas, salt and pepper and let cook a further 10 minutes or until peas are cooked through and tender.
We hope you enjoy this recipe!
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