ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Orphan's Rice

Prep time 10 mins
Cook time 30 mins
Stand time 10 mins
Yield Makes 6 to 8 servings


  • 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 cooked ham
  • 1 tablespoon minced fresh parsley

How to Make It

  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.

  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.

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