Arroz Huérfano (Orphan’s Rice)

Photo by Martha Holmberg
Ingredients
- 1 clove garlic, minced
- 1-½ cups long-grain rice
- 1 Tbs. unsalted butter
- 1 Tbs. finely minced onion
- 1/3 cup pine nuts
- ½ cup blanched slivered almonds
- 1 Tbs. finely chopped flat-leaf parsley
- + 7 more ingredients
-
- 3 Tbs. oil
- ¾ tsp. kosher salt
- 2-2/3 cups homemade or low-salt chicken broth
- 1-½ oz. finely chopped ham (about ¼ cup)
- ¾ cup pecan halves
- 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...
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