- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
Ingredients
2 cups low-sodium chicken broth
2 cups instant rice
1/4 teaspoon salt
1 pinch saffron threads
2 tablespoons currants
Directions
- In a medium saucepan, over medium-high heat, combine broth, rice, salt, and saffron.
- Bring to a boil. Remove from heat and stir in currants. Cover and let stand 5 to 7 minutes until liquid is absorbed. Fluff with fork to distribute saffron and currants. Serve hot.
