Arroz Huérfano (Orphan’s Rice)

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


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

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


Best Wine Deals

See More Deals

Snooth Media Network