Rice-Ah-Roni

Here's my version of what's often called 'the San Francisco treat,' although the next time I see this served here will be the first time. I used real chicken broth and a variety of seasonings.

• Preparation Time: 10 mins
• Cooking Time: 28 mins
• Total Time: 38 mins
• Calories: 297 Calories

Ingredients

• 3 tablespoons unsalted butter
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon paprika
• ⅛ teaspoon freshly ground black pepper
• ⅛ teaspoon celery salt
• ⅛ teaspoon ground coriander
• ⅛ teaspoon mustard powder
• ½ cup finely diced onions
• 1 tablespoon freshly chopped parsley
• 1 ½ teaspoons kosher salt, plus more as needed
• ⅛ pinch ground turmeric
• ⅔ cup uncooked orzo pasta
• 1 ⅓ cups uncooked long-grain white rice
• 3 cups good-quality chicken broth

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.