Rival RC61-CN Notice D'emploi page 13

SPICY SPANISH SAFFRON RICE
A lively vegetarian medley of vegetables and spices.
3 tbsp. olive oil
2 small red Spanish onion
4 cloves garlic
2 tsp. fresh thyme
2 red pepper, cored, seeded and diced
3 cups risotto rice such as superfino Arborio
3 1 / cups chicken broth
2
1 cup frozen peas
1. Sauté onion and jalapeños in olive oil until softened, about 10 minutes on
Cook Cycle of Rice Cooker.
2. Stir in garlic, herbs, yellow squash, red pepper and tomatoes and cook with LID
on for 10 minutes. Add rice, broth and saffron milk and stir to combine.
3. Place LID on the Rice Cooker and cook until cycle is complete. Stir in peas, salt
and pepper and leave on "KEEP WARM" Mode until peas are thoroughly warm
throughout.
RECIPES
2 jalapeños seeded and diced fine
2 green pepper, cored, seeded and diced
2 tsp. fresh oregano, chopped
2 small yellow summer squash, diced
1 can (28 oz.) plum tomatoes, juice strained and
chopped
1 / tsp. saffron dissolved in 1 tbsp. milk
2
Salt and pepper
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