Spanish Rice with Saffron (Arroz Amarillo)

Ingredients

• 2 cups Long-grain rice
• 4 cups Chicken broth
• 1/2 tsp Saffron threads
• 2 tbsp Olive oil
• 1/2 medium Onion
• 2 cloves Garlic
• 1/2 tsp Salt

Instructions

1. 1Place the 2 cups of long-grain rice in a fine-mesh sieve. Rinse the rice under cold running water, gently moving it with your hand, until the water that drains out is completely clear. Drain the rice well.
2. 2Place a medium saucepan (about 2-quart size) over medium heat. Add the 2 tablespoons of olive oil. Heat the oil until it shimmers, about 1 minute. Add the 1/2 medium onion, which should be finely chopped, and the 2 cloves of garlic, which should be minced. Cook, stirring often, until the onion is soft and translucent, about 5-7 minutes. Do not let the garlic brown.
3. 3Add the rinsed and drained 2 cups of long-grain rice to the saucepan. Stir the rice constantly for 1 minute to coat it with the oil and toast it slightly. This helps the grains stay separate.
4. 4Pour in the 4 cups of chicken broth. Add the 1/2 teaspoon of salt and the 1/2 teaspoon of saffron threads. Stir everything together. Increase the heat to medium-high and bring the liquid to a rolling boil.
5. 5Once boiling, immediately reduce the heat to the lowest setting your stove has. Cover the saucepan tightly with a lid. Let the rice cook undisturbed for 20 minutes. You should hear gentle simmering, not vigorous boiling.
6. 6After 20 minutes, remove the saucepan from the heat. Keep the lid on. Let the rice rest, covered, for 5-10 minutes. This allows the steam to finish cooking the rice evenly and makes it fluffy.
7. 7Remove the lid and gently fluff the 2 cups of cooked rice with a fork. Serve the Spanish rice immediately.

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