1/4 tsp. finely crumbled saffron
2 tbsp. boiling water
1/8 tsp. garlic powder
1/4 tsp. ground pepper
1 tsp. salt
3 tbsp. oil
2 1/3 c. chicken stock
1 c. long grain uncooked rice

Dissolve saffron 2 tablespoons boiling water and place in a saucepan with garlic powder, pepper, salt, oil and chicken stock. Bring to the boiling point. Stir in rice. Bring to the boiling point again. Turn into a 1-quart casserole dish. Cover and bake in a preheated 350°F oven for 45 minutes or until the rice is tender.

Submitted by: Cheryl Sousa