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Saffron Rice with Artichokes

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.

Golden saffron rice with artichoke hearts, green peas, and red pimiento strips served in a vintage ceramic bowl.
Recipe link
Prep time15 min
Cook time1 hr
Total timeAbout 1 hour 25 minutes
Course
Side Dish
Cuisine
Granny's Recipes
Difficulty
Easy
Est. calories / serving
220

Ingredients

  • 2 cups long-grain white rice — uncooked
  • ¼ cup olive oil
  • 1 whole yellow onion — small dice
  • 1 clove garlic clove — smashed & minced
  • 1 package frozen peas — 10 oz, thawed
  • 1 package frozen artichoke hearts — 14 oz, thawed, patted dry, roughly chopped
  • 1 can pimientos — 4 oz, drained, cut into strips
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pinch saffron threads — lightly crushed

Instructions

  1. Prepare the Oven and Saffron Broth: Preheat oven to 350°F. In a medium saucepan bring chicken broth just to a simmer over medium heat. Remove from heat, stir in saffron, and let stand 5 minutes.4 cups broth, 1 pinch saffron
  2. Toast the Rice: In a large deep skillet heat olive oil over medium heat. Add rice and cook, stirring often, 5 to 7 minutes until the grains look glossy, become pale golden, and smell lightly toasted.2 cups rice, ¼ cup olive oil
  3. Cook the Aromatics: Add onion and cook over medium heat for 3 to 4 minutes until softened. Add garlic and cook 30 seconds longer until fragrant.1 onion, 1 garlic clove
  4. Add the Remaining Ingredients: Stir in peas, artichoke hearts, pimientos, warm saffron broth, salt, and black pepper. Bring mixture just to a simmer over medium heat, stirring once or twice, about 2 to 3 minutes.10 oz peas, 14 oz artichoke hearts, 4 oz pimientos, 4 cups broth, 1 tsp salt, ¼ tsp black pepper, saffron
  5. Bake the Casserole: Pour mixture into a 4-quart casserole dish, cover tightly with a lid or aluminum foil, and bake 40 to 50 minutes until the rice becomes tender and no standing liquid remains. If the rice is still firm or liquid remains, re-cover and bake 5 to 10 minutes longer.
  6. Rest and Serve: Remove from the oven and let stand, still covered, for 10 minutes. Uncover, fluff gently with a fork, and serve warm.

Notes

  • Rice and Liquid: This version is written for regular long-grain white rice. Instant rice, brown rice, and converted rice require different amounts of liquid and different cooking times.
  • Saffron: Lightly crushing the threads and steeping them in hot broth for 5 minutes distributes their color and aroma more evenly.
  • Vegetable Preparation: Thaw the peas and artichokes completely. Pat the artichokes dry and drain the pimientos. If substituting canned artichokes for frozen, drain, rinse, pat dry, and roughly chop them before adding.
  • Keep It Covered: A tightly sealed casserole traps the steam needed to cook the rice evenly. Avoid lifting the cover during the first 40 minutes of baking.
  • Make Ahead: The vegetables may be prepared up to 1 day ahead and refrigerated separately. For the best rice texture, do not combine the uncooked rice and broth until the casserole is ready to bake.
  • Storage and Reheating: Refrigerate leftovers in shallow airtight containers within 2 hours and use within 3 to 4 days. Add a small splash of broth or water, cover, and reheat until the center reaches 165°F.
  • Serving Suggestions: Serve with Stuffed Cornish Game Hens, Herbed Chicken Breasts with Olive Oil, or Busy Day Halibut.

Nutrition (Approximate Per Serving)

Yield

12 servings — Serving size: About 1 cup

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
220
Carbohydrates
35.5 g
Protein
6.5 g
Fat
6 g
Saturated Fat
1 g
Cholesterol
0 mg
Sodium
360 mg
Fiber
3.5 g
Total Sugars
3 g

Equipment

  • Large deep skillet (Use a skillet deep enough to hold the rice, vegetables, and broth before transfer.)
  • Medium saucepan
  • 4-quart casserole dish (Use a 4-quart capacity dish.)
  • Aluminum foil or tight-fitting lid (Required to seal the casserole tightly during baking and resting.)
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Fork