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Categories:
kosher salt freshly ground black pepper ground coriander mustard powder celery salt paprika ground turmeric cayenne pepper rice unsalted butter onions orzo pasta long grain white rice chicken broth freshly chopped
Viewed: 18 - Published at: 3 years agoIngredients
- Spice blend:
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground coriander
- 1/8 teaspoon mustard powder
- 1/8 teaspoon celery salt
- 1/8 teaspoon paprika
- 1/8 pinch ground turmeric
- 1/8 teaspoon cayenne pepper
- Rice:
- 3 tablespoons unsalted butter
- 1/2 cup finely diced onions
- 2/3 cup uncooked orzo pasta
- 1 1/3 cups uncooked long-grain white rice
- 3 cups good-quality chicken broth
- 1 tablespoon freshly chopped parsley
Method
- Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.
- Melt butter in a large skillet over medium-high heat. Add diced onion and pasta. Cook and stir until onions soften and pasta turns golden brown, 4 to 6 minutes. Stir in spice blend; cook and stir about 30 seconds. Add rice and stir until rice is coated with butter, about 1 minute.
- Pour in chicken broth. Bring to a simmer. Stir; reduce heat to low. Cover with a tight-fitting lid; cook for 17 minutes. Remove from heat; let covered skillet sit for 5 minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.
