View cart background image
0
items
Get Timely and Delicious Recipe Updates
 

Arroz Huerfano (Orphan's Rice)

Source: Fine Cooking - Issue 35
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  25 Minutes
Total Time:  45 Minutes
  Serves 8
In Mexico, arroz huerfano is often served at lunch or for a late, light supper, accompanied by a bowl of soup and perhaps some tacos.
RECIPE INGREDIENTS
2 2/3 cups homemade or low-salt canned chicken stock
Pinch saffron threads (about 1/8 tsp.)
3 Tbs. oil
1 1/2 cups long-grain rice
1 Tbs. finely minced onion
1 clove garlic, minced
3/4 tsp. salt
1 1/2 oz. bacon (about 1 thick slice or 2 thin slices)
1 1/2 oz. finely chopped ham (about 1/4 cup)
1 Tbs. unsalted butter
3/4 cup pecan halves
1/2 cup blanched slivered almonds
1/3 cup pine nuts
1 Tbs. finely chopped flat-leaf parsley
Arroz Huerfano (Orphan's Rice) Recipe at Cooking.com
DIRECTIONS
Heat the stock 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, stirring frequently, until a few grains just begin to brown, no more, 3 to 4 min. Add the onion and garlic and cook 1 min., stirring constantly. Turn the heat to high, add the saffron broth and salt, bring to a boil, cover, turn the heat down to very low, and cook for 15 min.


Meanwhile, in a medium skillet, fry the bacon until crisp, drain on paper towels, chop finely, and mix with the ham. Pour out the grease from the pan and add the butter. Melt the butter over medium heat, add the pecans, almonds, and pine nuts, and sauté them, stirring frequently until the almonds begin to turn golden brown, 5 to 7 min. Don’t overcook the nuts or they’ll be bitter. When the rice has cooked 15 min., stir in the bacon and ham, sautéed nuts, and parsley, cover the pot, and take it off the heat. Let the rice steam in the covered pot for 10 min. Serve hot.


Recipe reprinted by permission of Fine Cooking. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 384
Fat. Total: 24g
Fiber: 2g
Carbohydrates, Total: 32g
Sodium: 387mg
% Cal. from Fat: 56%
Cholesterol: 10mg
Protein: 10g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.