Stir the rice and sliced peppers into the pan, then add the stock and saffron. Cover with the lid and transfer to the oven for 25min. Remove the pan from the oven and leave to rest, covered, for 5min.

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Make the Fish: Place saffron powder in a small heatproof bowl. Add 1/3 cup hot water, and stir to combine. Let saffron mixture steep at least 15 minutes or up to 30 minutes. Meanwhile, pat snapper ...

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Thin rice noodles swim alongside tender beef slices, while fresh herbs, lime, and chili are added at the table according to ...