Step 1

In a large skillet with a lid, melt the butter over medium heat.

Step 2

Add the uncooked rice and orzo to the pan. Stir to coat the rice and pasta with the butter.

Step 3

Sauté until golden brown. The rice and pasta will start to turn opaque and then browned in spots. This may take several minutes, stirring occasionally to prevent scorching.

Step 4

Stir in the spices.

Step 5

Then add the stock or broth and water. Since the pan is hot, take care with splashes. Add just a bit at first and then add the rest.

Step 6

Bring the mixture to a simmer.

Step 7

Once it starts to bubble, cover and reduce the heat. Simmer for 20 minutes or until all the liquid is absorbed. Season to taste with salt and pepper. Fluff with a fork and serve.

Step 8

Heat the oil in the pot on sauté. Add the rice and continue cooking, stirring, until the rice turns white and very lightly brown.

Step 9

Stir in only 2 1/4 cups chicken broth; omit the water. Stir gently to combine.

Step 10

Cover and secure the lid. Turn the pressure valve on. Hit the manual button and cook for 4 minutes.

Step 11

When the timer beeps, allow the rice to rest for 10 minutes before releasing the pressure valve. Once all the pressure has escaped, remove the lid and fluff the rice with a fork.