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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hot water	2	tablespoons		0.0	0.0	0.0	0.0
spanish saffron thread	3 -4			-	-	-	-
rice	2	cups	uncooked	1404.0	309.426	25.779	2.262
extra virgin olive oil	1/4	cup		-	-	-	-
vegetable broth	4	cups		649.44	105.288	23.8128	15.3504
green bean	1	cup		31.0	6.97	1.83	0.22
black olive	1	cup		-	-	-	-
red bell pepper	1		chopped	-	-	-	-
white pepper	1/2 - 1	teaspoon		0.0	0.0	0.0	0.0
cayenne pepper	1/2 - 1	teaspoon		0.0	0.0	0.0	0.0
rom tomato	1	cup	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.