Saffron rice with peas and pimentos

One of two little recipe notes that Jody gave me a week or two ago and suggested I try. Exact measurements—bah, do what seems right for you. Experiment. Play with your food. It’s fun.

Saffron rice with peas and pimentos

Good quality jasmine rice
Water (twice as much water as rice)
about 6 saffron threads
2 cans green peas
1 small can pimentos
chicken thighs

Add water to pot. Add in saffron threads and allow to soak, to distribute flavor. Add in rice and chicken thighs (skinless is probably better, although Jody didn’t say). Bring to a boil, cover, and simmer until the rice is done. Uncover the rice, and add peas and pimentos. Add salt and pepper to taste, then serve.

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