Arroz Huerfano (Orphans Rice)

• 2 Tbsp. grapeseed oil
• 1/4 cup yellow onion, finely chopped
• 1 tsp. garlic, minced
• 2 cups long-grain white rice
• 1 tsp. curry powder
• 4 cups water
• 1-1/2 tsp. granulated chicken bouillon
• 4 slices OSCAR MAYER Bacon, chopped
• 4 slices OSCAR MAYER Baked Cooked Ham, chopped
• 1/2 tsp. freshly ground black pepper
• 1 Tbsp. LEA & PERRINS Worcestershire Sauce
• 1/3 cup PLANTERS Sliced Almonds
• 1/3 cup PLANTERS Pecan Halves
• 2 Tbsp. chopped fresh cilantro

1. In a large skillet, heat oil over low medium heat.
2. Add onion, garlic and rice.
3. Stir until rice begins to brown slightly, about 5 min.
4. Add curry powder and water.
5. Stir to combine; bring to a boil.
6. Add granulated bouillon, reduce heat to low.
7. Cover and cook for 20 minutes.
8. In a separate pan, cook bacon until slightly crisp.
9. Carefully drain any excess grease.
10. Add chopped ham, pepper and Worcestershire sauce.
11. Cook for approximately 5 minutes.
12. Add bacon mixture, almonds and pecans to rice.
13. Toss to combine.
14. Garnish with chopped cilantro and serve warm or at room temperature.

grapeseed oil, yellow onion, garlic, longgrain white rice, curry powder, water, chicken bouillon, bacon, ham, freshly ground black pepper, worcestershire sauce, almonds, halves, fresh cilantro

Taken from www.kraftrecipes.com/recipes/arroz-huerfano-orphans-rice-184305.aspx (may not work)