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

How to Make It

Step 1

Melt butter in a skillet over medium heat. Add 3/4 cup pecan halves, 1/2 cup slivered almonds, and 1/3 cup pine nuts, and cook, stirring often, 3 minutes or until almonds are light golden brown. Set aside.

Step 2

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

Step 3

Stir in nuts, crumbled bacon, chopped ham, and fresh parsley. Cover and let stand 10 minutes. Serve immediately.

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