Arroz Huérfano (Orphan’s Rice)

Arroz Huérfano (Orphan’s Rice)
Photo by Martha Holmberg


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

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


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