Saffron Rice Salad

Cook rice in chicken broth with ⅛ teaspoon saffron according to package directions, then spread on a plate and cool to room temperature.

Whisk together white wine vinegar, olive oil, minced garlic, and ground white pepper in a small bowl until combined.

Add 2 to 3 drops of hot pepper sauce to the vinaigrette if desired, then whisk to incorporate.

Transfer cooled saffron rice to a large mixing bowl and add the diced red bell pepper, diced green bell pepper, sliced green onions, and sliced black olives.

Pour the vinaigrette over the rice and vegetable mixture, then toss gently until all ingredients are evenly coated.

Line a serving platter or individual plates with fresh lettuce leaves.

Spoon the saffron rice salad onto the lettuce leaves and serve at room temperature or chilled.