Ingredients
- 2 2/3 cups low-sodium chicken broth
- 1/3 cup unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon paprika
- Pinch of onion powder
- 2 tablespoons olive oil
- 1/3 cup orzo pasta
- 1 cup long-grain white rice
- 1 tablespoon fresh parsley chopped
Instructions
- In a medium saucepan over medium heat, combine the chicken broth, butter, salt, garlic powder, black pepper, paprika, and onion powder. Bring to a simmer, then reduce heat to low.
- Heat the olive oil in a large skillet over medium-low heat. Add the orzo pasta and cook until browned, about 4–6 minutes.
- Stir the white rice into the skillet and cook until it turns a bright white color, approximately 5–7 minutes.
- Pour the warm broth mixture into the skillet with the orzo and rice. Stir to combine. Bring to a simmer, cover, and cook for 15 minutes.
- Add chopped parsley to the skillet. Cover again and cook for an additional 5 minutes or until the broth is fully absorbed.
- Fluff the rice pilaf with a fork. Serve warm.