Fluffy Rice Pilaf (my version of rice a roni)

Growing up (and to this day) Rice a Roni has always been a side dish for chicken meals. I have had a leftover box of orzo pasta in my cupboard for a while now and decided to try my own version of Rice a Roni and it was as simple as the box version. I will definitely be making my own from now on. You can add whatever seasonings, veggies and even cooked meats to this.

Ingredients

1 Tbsp butter

1/2 Tbsp oil

1/4 C onion, chopped

1/2 C uncooked orzo pasta

1/2 C uncooked short grain rice

3 Tbsp slivered almonds

2 cloves garlic, minced

2 C chicken broth

1 small bay leaf

1/2 tsp chicken bouillon

1/2 tsp dried parsley

1/4 tsp dried oregano

1/8 tsp dried thyme

1/4 tsp red pepper flakes

salt and pepper to taste

In a pan over medium heat, melt the butter.

Add the orzo and onions and cook, stirring frequently, for 3 minutes.

Add the rice and slivered almonds and continue to cook for about 5 minutes, until orzo/rice is becoming golden brown.

Add the garlic and stir for another minute.

Add the chicken broth, bay leaf and all seasonings. Stir to combine and bring to a simmer.

Once simmering, cover the pan and reduce the heat to low. Cook for 10 minutes.

Remove the lid and stir to combine. Cover pan and continue cooking until all liquid is absorbed.

Remove lid, fluff with a fork and serve.

**For veggies: Once you have been cooking your rice for 10 minutes, when you remove the lid for the first time, add your veggies at this time. Stir in, cover with lid and let sit for at least 10 more minutes.

**For meats: make sure your meats are cooked prior to adding to your rice dish (i.e. ground turkey, shredded chicken, ground pork, etc.) After you add your chicken broth/seasonings and stir, go ahead and add your meat to the pan. Give it a light stir, bring to a simmer, cover and continue cooking per instructions.