I started out with leftover Chinese take-out rice so I had to modify the cooking directions. I sauteed the peppers, onions and garlic in butter, then added the cooked rice and the remaining ingredients, using just a little water. The chipotle chili powder I used is hotter than regular old chili powder, so I used just 1/4 of the amount called for and it was plenty spicy for us. The saffron wasn't noticeable so I don't know that I would even bother to include it. I simmered this for just about 10 minutes or so just to meld the flavors. Unlike some of the other reviewers, I'm not fussy about what you call this, or whether or not it's authentic. What's important to me is that it tastes good - and it did.
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I started out with leftover Chinese take-out rice so I had to modify the cooking directions. I...