*** Saffron Rice

• 2 Tbsp olive oil
• 1 cup basmati rice
• 4 bay leaves
• 1/4 tsp saffron
• 1 tsp kosher salt
• 1 1/2 cups plus 2 Tbsp chicken broth

Heat the oil in a 2-quart saucepan over medium heat. Add the rice, bay leaves, saffron, and salt, and stir until the grains are opaque, 3 to 4 minutes. Continue stirring until the grains begin to color a light tan, 2 to 3 minutes longer.

Add the chicken broth, stir well and bring to a boil. Cover the pan, reduce to low heat and simmer until the liquid has been absorbed and the rice is tender, 25 to 30 minutes. Uncover, stir the rice and recover the pot. Remove from the heat and let the rice "steam" for 5 minutes longer.

Fluff the rice with a fork, remove the bay leaves and discard. Serve.

Makes 4 servings, 6 WW PointsPlus each (26 total).