Prep Time
10 Mins
Cook Time
30 Mins
Stand Time
10 Mins
Yield
Makes 6 to 8 servings

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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

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