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.
Ingredients
- 1.5 teaspoons kosher salt , plus more as needed
- 0.13 teaspoons freshly ground black pepper
- 0.13 teaspoons ground coriander
- 0.13 teaspoons mustard powder
- 0.13 teaspoons celery salt
- 0.13 teaspoons paprika
- 0.13 pinches ground turmeric
- 0.13 teaspoons cayenne pepper
Instructions
-
1
Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.
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2
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.
-
3
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.
Nutrition Facts
Per serving
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