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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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The name of this dish comes from the Spanish name, which loosely translated means feast for orphans. The original recipe used white rice and saffron; we used packaged yellow rice to streamline. Ingredients:
1 tablespoon butter |
3/4 cup pecan halves |
1/2 cup slivered almonds |
1/3 cup pine nuts |
1/2 small onion, minced |
1 garlic clove, minced |
2 tablespoons vegetable oil |
1 (10-ounce) package yellow rice |
3 cups low-sodium chicken broth |
2 bacon slices, cooked and crumbled |
1/4 cup finely chopped ham |
1 tablespoon minced fresh parsley |
Directions:
1. Melt butter in a skillet over medium heat. Add pecan halves, almonds, and pine nuts, and saute, stirring often, 3 minutes or until almonds are light golden brown.
2. Sauté onion and garlic in hot oil in a saucepan over medium-high heat 5 minutes or until tender. Add rice, and sauté, stirring constantly, 1 minute. Add broth, and cook rice 18 minutes. Remove from heat.
3. Stir in nuts, bacon, ham, and parsley. Cover and let stand 10 minutes.
4. Note: We like to use three different nuts for this recipe; however, feel free to use all the same variety.
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