Made with ham, bacon and fresh cilantro, this Arroz Huérfano (also known as Orphan's Rice) is well-placed to become your family's new favorite side dish.
What You Need
Original recipe yields 10 servings
2 Tbsp. grapeseed oil
1/4 cup yellow onion, finely chopped
1 tsp. garlic, minced
2 cups long-grain white rice
1 tsp. curry powder
4 cups water
1-1/2 tsp. granulated chicken bouillon
4 slices OSCAR MAYER Bacon, chopped
4 slices OSCAR MAYER Baked Cooked Ham, chopped
1/2 tsp. freshly ground black pepper
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1/3 cup PLANTERS Sliced Almonds
1/3 cup PLANTERS Pecan Halves
2 Tbsp. chopped fresh cilantro
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Let's Make It
In a large skillet, heat oil over low medium heat. Add onion, garlic and rice. Stir until rice begins to brown slightly, about 5 min. Add curry powder and water. Stir to combine; bring to a boil.
Add granulated bouillon, reduce heat to low. Cover and cook for 20 minutes.
In a separate pan, cook bacon until slightly crisp. Carefully drain any excess grease. Add chopped ham, pepper and Worcestershire sauce. Cook for approximately 5 minutes.
Add bacon mixture, almonds and pecans to rice. Toss to combine. Garnish with chopped cilantro and serve warm or at room temperature.
If pecans or almonds are not available, use peanuts or pine nuts.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.