Arroz Huérfano (Orphan’s Rice)

Ingredients

• ¹/₃ cup pine nuts
• 3 Tbs. oil
• ½ cup blanched slivered almonds
• ¾ tsp. kosher salt
• 1 Tbs. finely minced onion
• 1 Tbs. finely chopped flat-leaf parsley
• 1 clove garlic, minced
• + 7 more ingredients
• • 1 Tbs. unsalted butter
  • 2-²/₃ cups homemade or low-salt chicken broth
  • 1-½ oz. finely chopped ham (about ¼ cup)
  • ¾ cup pecan halves
  • 1-½ cups long-grain rice
  • Pinch saffron threads (about ¹/₈ tsp.)
  • 1-½ oz. bacon (about 1 thick slice or 2 thin slices)

Heat the broth in a small saucepan until very hot but not boiling, and add the saffron. Turn off the heat and let the mixture sit for at least 10 min. Heat a medium-large, heavy-based pot or Dutch oven (with a good lid) over medium heat until hot, pour in the oil, and then add the rice and sauté...

View full recipe at Fine Cooking