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Add 1/2 lb. uncooked deveined peeled medium shrimp to rice mixture in saucepan along with the tomatoes, black pepper, saffron and remaining water.
Substitute 1 pkt. sazon adobo seasoning with saffron for the soaked saffron.
Toasting the saffron threads intensifies the flavor and color which allows you to use less saffron to prepare your dishes. To toast the saffron threads, cook it in a small skillet on medium heat 15 to 30 sec. or until aromatic, stirring constantly. Immediately remove skillet from heat. Cool. Or, heat oven to 375°F. Place saffron on center of small piece of foil; fold foil to make packet. Bake 1 min., being careful to remove packet from oven before threads are burnt. Crumble saffron between your fingers. Or, use a mortar and pestle to grind the saffron into a powder. Or, you can instead soak the threads in 1/4 cup hot (not boiling) water for 10 to 15 min. Add both the liquid and threads into the recipe. Store any remaining toasted saffron in a cool, dry, dark place until ready to use as desired.
One pinch of saffron threads is equal to about 20 threads. Avoid buying powdered saffron which is often mixed with other spices to help keep the cost down.
This delicious, yet low-fat and low-sodium, hot rice dish makes the perfect side to serve along with your favorite Mexican entrée, or your favorite hot cooked meat, such as steak or chicken.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.