1. Place saffron threads in 2 tablespoons of hot water. Stir around and then set it aside. 2. In a large pan or dutch oven, sauté the uncooked rice in the olive oil for about 2 minutes, stirring constantly. 3. Add vegetable broth, green beans, black olives, bell pepper, saffron mixture, white pepper, cayenne, and tomato. 4. Cook, covered, for 30 minutes, or until the water is evaporated, stirring occasionally to keep it from sticking to the bottom of the pot. ---------------------------------------------------------------------------
Nutrition
Ingredients
