Seafood recipe7 for Tuna and Saffron Rice

Seafood recipe7 for Tuna and Saffron Rice - serves 6

3 tablespoons butter or margarine

1 small onion, finely chopped

1 cup uncooked long-grain rice

pinch to 1/4 tsb of ground saffron

2 3/4 cups chicken broth or bouillon

1/2 cup Parmesan cheese

1 can of tuna, drained and flaked

Melt butter in a skillet or large saucepan then 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 boillon and cook until rice is tender. Remove from heat; stir in Parmesan cheese and tuna.

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