Arroz Huérfano (Orphan’s Rice)

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


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

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