I’m so pleased to have come across this untried recipe and be the first not only to review it, but to rate it highly. This is a winner. It’s rich, flavorful and colorful, not to mention just plain interesting. A LOT more interesting, in fact, than the typical tomato-based Mexican rice. I stayed true to the recipe save for the carrots, which I only omitted because I don’t care for them. Saffron, the most expensive spice as I know of, has a unique and characteristic flavor and color that really can’t be duplicated, tho’ turmeric would work as a more economical substitute. I made this to accompany Slow Cooker Guisado Verde and Skillet Summer Squash, both recipes also from this site. It was a beautiful and uncommonly delicious meal, in large part because of this beyond the ordinary Mexican rice. Mamacita, no doubt, is a darn fine cook. Thanks, Armi, for sharing her recipe.
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I’m so pleased to have come across this untried recipe and be the first not only to review it,...