Recipe(tried): Paella Rice - without the paella and 3 variations

Paella Rice - without the paella and 3 variations

Uncle Ben's Perverted uh CONVERTED rice (see note 1)
Swansons Chicken Broth - unflavored (see note 1)
1 cube chicken boullion
clam juice (see note 2)
6 TBS cold pressed extra virgin olive oil
3-4 cloves garlic, sliced NOT diced
1 Cup chopped green onions or scallions
2-3 sprigs parsley
1 package powdered saffron
Salt to taste
Lemon to taste

NOTE 1: for every cup of rice use one 14 oz can Swanson's broth

NOTE 2: for one cup rice use 1/4 cup clam juice
for two cups rice use 1/3 cup clam juice

In medium size pot and using half the olive oil, saute moderately garlic over low to medium heat until just turns color. Remove garlic and save. Add remaining oil bring to med-high heat and saute briskly onions until dark green or tender. Add back garlic to reheat and saute briskly for 30-45 seconds.

Add broth, clam juice, parsley saffron and boullion cube and bring to rolling boil. Add rice, stir to make sure rice does not stick to bottom of pot, cover and return to rolling boil. Reduce to simmer and cook covered for 20 minutes. At 10 minutes, uncover and stir well quickly and recover for remaining 10 minutes. Remove from heat and let stand covered for 5 minutes. Add salt and lemon, if desired, to taste.

Serve and enjoy!!!!

Variation 1:

Omit saffron and add healthy dash of red wine vinegar to pot just before serving and mix well.

Variation 2:

Add 1/2 to 3/4 pound cherry stone clams half way through cooking time of rice. Mix well and recover.

Variation 3:

Saute 1/2 to 3/4 pounds bay scallops in olive oil, garlic, salt and pepper to taste until barely cooked. Add to saffron rice last 5 minutes of cooking time.