Title: Saffron Rice Royale
Categories: Vegetable
Yield: 4 Servings
| 4 | | Slices bacon |
| 1 | | Large onion, chopped |
| 1 | | Red bell pepper, chopped |
| 1 1/2 | c | Uncooked extra long gr. rice |
| 1 | pk | (10 oz) frozen green peas |
| 2 3/4 | c | Chicken broth |
| 1/4 | c | Sherry |
| 1 | pn | Saffron OR: |
| 1/4 | c | Grated Parmesan cheese |
| 1/2 | ts | Ground turmeric |
| 1/4 | ts | Ground white pepper |
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.