This is the ultimate evolution of my rice pilaf. I had some extra tomato paste around that needed using. Let's face it, practically no one uses the entire can at once! This easy dish pairs well with chicken.

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Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix chicken stock, brown rice, orzo, and margarine in a saucepan using a fork. Bring to a boil. Mix with a fork again and reduce heat to low. Cover and simmer until stock is absorbed, about 20 minutes. Mix in tomato paste and adobo seasoning until rice is a consistent reddish color.

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Cook's Notes:

I use homemade chicken stock to make this. I simmer chicken bones in my slow cooker with celery and carrots, then chill in the fridge for 24 hours. After skimming the fat, I freeze it in ice cube trays so I only have to thaw the amount that I need. It tends to still be hot after thawing in the microwave, which means less time waiting for it to boil. You can use store-bought if you want (check the sodium content, though).

Substitute butter for the margarine if desired.

Nutrition Facts

301 calories; protein 6.1g; carbohydrates 47.1g; fat 10g; cholesterol 0.5mg; sodium 558mg. Full Nutrition
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