Rating: 5 stars 4.7
51 Ratings
  • 5 star values: 44
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

Here's my version of what's often called 'the San Francisco treat,' although the next time I see this served here will be the first time. I used real chicken broth and a variety of seasonings.

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Read the full recipe after the video.

Recipe Summary

prep:
10 mins
cook:
28 mins
total:
38 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Spice blend:
Rice:

Directions

Instructions Checklist
  • Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.

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  • Melt butter in a large skillet over medium-high heat. Add diced onion and pasta. Cook and stir until onions soften and pasta turns golden brown, 4 to 6 minutes. Stir in spice blend; cook and stir about 30 seconds. Add rice and stir until rice is coated with butter, about 1 minute.

  • Pour in chicken broth. Bring to a simmer. Stir; reduce heat to low. Cover with a tight-fitting lid; cook for 17 minutes. Remove from heat; let covered skillet sit for 5 minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.

Chef's Note:

You can substitute 2/3 cup broken up spaghetti (small pieces) for the orzo pasta if you like.

Nutrition Facts

297 calories; protein 6.8g; carbohydrates 51.4g; fat 6.7g; cholesterol 18.3mg; sodium 1097.6mg. Full Nutrition
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