- 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
- 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.
05/11/2018
recipepes.com
Rice-Ah-Roni, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
