Golden saffron rice with artichoke hearts, green peas, and red pimiento strips served in a vintage ceramic bowl.

Saffron Rice with Artichokes

Name: Saffron Rice with Artichokes
Prep time: 15 min
Cook time: 60 min
Total time: 85 min
Yield: 12 servings
Ingredients: 2 cups long-grain white rice; ¼ cup olive oil; 1 whole yellow onion; 1 clove garlic clove; 1 package frozen peas; 1 package frozen artichoke hearts; 1 can pimientos; 4 cups low-sodium chicken broth; 1 teaspoon salt; ¼ teaspoon black pepper; 1 pinch saffron threads

Saffron slowly colors the rice as it bakes under a tight lid. The grains emerge golden and fragrant, with tender artichoke hearts tucked through them.

By Betty Lou GardnerAbout 1 hour 25 minutesUpdated 2026-08-25

This Saffron Rice with Artichokes is a comforting baked rice dish filled with tender artichoke hearts, sweet peas, pimientos, garlic, and fragrant saffron! As it bakes, the rice absorbs the savory broth and develops a rich, golden color that makes the dish feel a little special without requiring much effort. It's a versatile side dish that pairs beautifully with holiday meals, roasted meats, and family gatherings.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I always think this dish looks more impressive than the amount of work it takes to make. That little pinch of saffron gives the rice such a pretty color, and people are always curious about what makes it different. The leftovers warm up nicely after the flavors settle together overnight.