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. 1 Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.
2. 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. 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 per serving