I needed a side dish to go with pork chops, and I was unwilling to boil and mash potatoes. Instead I put together something akin to the Rice-a-Roni my mother used to serve.

Ingredients

  • 2 cups white rice
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1/2 cup diced onion
  • 1/2 cup diced carrots
  • 1/2 cup orzo pasta
  • 1/2 cup slivered almonds
  • 1/2 cup frozen peas
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons granulated garlic
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons dried parsley
  • 1/2 teaspoon lemon zest (optional)
  • 3 cups chicken broth
  • 1 teaspoon lemon juice (optional)

Directions

  1. Rince rice thoroughly until water runs clear. Drain completely.
  2. Heat oil and butter on Instant Pot sauté setting until butter is completely melted.
  3. Add onion and carrots; sauté until softened. Add orzo and almonds; continue to sauté until orzo is browned. Add rice and cook, stirring constantly for 3-4 minutes, until it turns bright white.
  4. Add peas, salt, pepper, garlic, and paprika, and stir for 1 minute.
  5. Add parsley, lemon zest (if using), and chicken broth; stir to combine.
  6. Lock lid and set the steam valve to sealing position. Press the rice button or set on manual for 3 minutes. When the timer goes off, let the Instant Pot “natural release” for 15 minutes, then “quick release” any remaining pressure.
  7. Fluff the rice with a fork.
  8. Stir in lemon juice (if using). Serve.