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Tuna and Saffron Rice
3 tablespoons butter or margarine
1 small onion, finely chopped
1 cup uncooked long-grain rice
pinch ground saffron
2 3/4 cups chicken broth or bouillon
1/2 cup Parmesan cheese
1 can (7 ounces) tuna, drained and flaked
Melt butter in a skillet or large saucepan; add onion and cook until tender.
Add rice and stir for 3 minutes.
To 1/2 cup of the chicken broth, add saffron; set aside.
Add remaining 2 1/4 cups broth to rice. Cook over low heat, stirring occasionally.
When liquid is absorbed, add the saffron-flavored bouillon and cook until rice is tender.
Remove from heat; stir in Parmesan cheese and tuna.
Servings: 6
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