Saffron Rice with Currants

Ingredients

• 2 cups low-sodium chicken broth
• 2 cups instant rice
• 1/4 teaspoon salt
• 1 pinch saffron threads
• 2 tablespoons currants

Directions

In a medium saucepan, over medium-high heat, combine broth, rice, salt, and saffron.

Bring to a boil. Remove from heat and stir in currants. Cover and let stand 5 to 7 minutes until liquid is absorbed. Fluff with fork to distribute saffron and currants. Serve hot.