Orphan's Rice

Southern Living
Orphan's Rice Recipe
The name of this dish comes from the Spanish name, which loosely translated means "feast for orphans." The original recipe used white rice and saffron; we used packaged yellow rice to streamline.
Makes 6 to 8 servings


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1 tablespoon butter
3/4 cup pecan halves
1/2 cup slivered almonds
1/3 cup pine nuts
1/2 small onion, minced
1 garlic clove, minced
2 tablespoons vegetable oil
1 (10-ounce) package yellow rice
3 cups low-sodium chicken broth
2 bacon slices, cooked and crumbled
1/4 cup finely chopped ham
1 tablespoon minced fresh parsley


Prep: 10 Minutes
Cook: 30 Minutes
Stand: 10 Minutes

Melt butter in a skillet over medium heat. Add pecan halves, almonds, and pine nuts, and saute, stirring often, 3 minutes or until almonds are light golden brown.

Sauté onion and garlic in hot oil in a saucepan over medium-high heat 5 minutes or until tender. Add rice, and sauté, stirring constantly, 1 minute. Add broth, and cook rice 18 minutes. Remove from heat.

Stir in nuts, bacon, ham, and parsley. Cover and let stand 10 minutes.

Note: We like to use three different nuts for this recipe; however, feel free to use all the same variety.

Created date

December 2002