Saffron Rice with Veggies

1/4 tsp. saffron threads

2 T. boiling water

2 T. butter

1 C. jasmine rice

1 1/2 C. chicken broth

1 C. frozen peas and carrots, thawed

In a small bowl add the saffron threads and the boiling water. Allow to sit for 15 minutes. In a medium size pot melt the butter over med. high heat. Add the rice and cook for 5 minutes, stirring constantly to prevent burning. Add the broth and the saffron threads with the water to the pot, stir in the peas and carrots. Bring up to a boil, cover and reduce the heat to low. Cook for 20 minutes, no peaking, keep the lid on for the entire 20 minutes. Remove from heat and allow to sit, still covered for 5 minutes. Fluff with a fork before serving.