Rice With Peppers And Corn

• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 1/2 cup diced sweet red pepper
• 1/4 teaspoon stem saffron, optional
• 1 cup rice
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 1/2 cups fresh or canned chicken broth
• 1 medium-size ear of corn, shucked

1. Heat butter in a saucepan and add onion, sweet pepper and saffron.
2. Add rice, salt, pepper and broth and bring to boil.
3. Cover and cook 15 minutes.
4. Meanwhile, cut and scrape kernels from ear of corn.
5. There should be about 3/4 cup.
6. Stir corn into the rice mixture and cover.
7. Cook about 2 minutes longer and serve

butter, onion, sweet red pepper, stem saffron, rice, salt, freshly ground pepper, chicken broth, corn

Taken from cooking.nytimes.com/recipes/2773 (may not work)