Recipe: Tuna and Saffron Rice

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