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Cuban Saffron Rice
Serves 4 or 5.

1/2 diced onion
1/2 diced green bell pepper
1 diced pimiento
1 Tbsp. olive oil
1 Tbsp butter
1/4 tsp. salt
pinch of fresh ground black pepper.
pinch of turmeric
pinch of saffron
1 clove garlic
1 chicken bullion cube
1 3/4 cup of water
1 cup long grain white rice

In a 8" omelette pan, saute the garlic, onion, green bell pepper,
pimiento in 1 Tbsp. of olive oil (not extra virgin.) If you buy
pimiento in the jar I might suggest substituting the liquid from
the jar for the olive oil. This was sauteed to caramelize the
vegetables over medium low heat so as not to burn anythingl

In a 2 qt saucepan heat 1 3/4 cup of water to a boil and add a
Knorr chicken bullion cube. As soon as the cube dissolved. put in
1 cup of rice, the saute from the omelette pan, 1 tbsp. butter, a
pinch of turmeric, a pinch of Spanish saffron, a couple of twists
on the pepper mill and salt to taste (about 1/4 tsp. or so for this
heart patient.) Cover the saucepan and cooked on low heat for
about 20 minutes.

You can add a fried egg on top to make a meal of it or add chicken
for "arroz con pollo" or seafood for a Cuban "paella." You can
put in vegetables that you prefer or are seasonal for you. Peas
and corn come to mind as interesting substitutes.

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