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Saffron Rice

Reviewed: Dec. 9, 2004
I changed the recipe a bit and the results were absolutely DELICIOUS! I used less butter (6 tbs) and I added thinly sliced smoked portuguese sausage. I sauteed the onions and sausage for about 2-3 minutes in 3 tbs. butter, then added the other 3 tbs. butter and the rice, I let the rice brown a bit, then I added the water and used italian seasoning instead of parsley and a few sprinkles of adobo instead of saffron and food coloring. I also added a few manzanilla olives and then I let it come to a boil and then simmered for 20 minutes. Absolutely delicious!! Reminds me of a dish I use to enjoy in elementary school when visiting the home of a Columbian friend. My family loved it!! I'm sure you will too.
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