Chef John creates his own version of this combination rice and pasta dish with lots of seasonings and real chicken broth.
Preparation Time
10 mins
Cooking Time
28 mins
Total Time
38 mins
Calories
297 Calories
Recipe Instructions
Step 1
Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.
Step 2
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.
Step 3
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.
Ingredients
3 tablespoons unsalted butter
1 tablespoon freshly chopped parsley
3 cups good-quality chicken broth
0.125 teaspoon celery salt
0.125 teaspoon paprika
0.125 teaspoon cayenne pepper
0.125 teaspoon ground coriander
0.125 teaspoon freshly ground black pepper
0.125 teaspoon mustard powder
0.5 cup finely diced onions
0.66666668653488 cup uncooked orzo pasta
1.5 teaspoons kosher salt, plus more as needed
0.125 pinch ground turmeric
1.3333333730698 cups uncooked long-grain white rice
