| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 1/2 cup broken thin spaghetti
- 1 3/4 cups chicken stock
- 1 cup long-grain rice
- 1/4 cup chopped golden raisins
- 1 Fresno chile pepper, halved
- 1 large bay leaf
- 1 cinnamon stick
- Generous pinch saffron
- Salt
Instructions
- Melt the butter in a saucepot over medium-high heat. Add the pasta and toast until golden, about 5 minutes. Stir in the chicken stock, rice, raisins, chile pepper, bay leaf, cinnamon stick, saffron and season with salt. Bring to boil, then reduce the heat, cover and simmer for 18 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 316 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 7 g |
| Cholesterol | 18 mg |
| Sodium | 433 mg |
Reviews
Great recipe. Used some ground cinnamon because I didn’t have a stick. Used more broth because proportions seemed off a bit. Liquid to rice usually 2 to 1. With the pasta it thought it needed more. Used as a side dish for Sunny Anderson’s sweet glazed butterflied chicken. WOW!
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I thought the flavor combo would be weird but it all worked great! Everyone LOVED it and I will make it again.
I made this with the chicken recipe from his episode. I did not have all of the ingredients but I must say I loved the dish. I used the packaged saffron rice as saffron is very difficult to buy in rural Arkansas and too expensive for today’s economy! I also used red pepper flakes in place of the Fresno chile because I used the only Fresno chile I had in the chicken dish. Again, I have to go to Little Rock to get Fresno chiles. Anyway, I digress. The flavor profile in this dish is wonderful. I would recommend it highly to anyone! I will be making this again and again.