Peruvian Christmas Arabic Rice with apple chicha, crispy bacon, and spiced pecans

Instructions

1. 1

   1. Preheat the oven to 350°F (175°C). Spread the pecans on a small tray, toss them with the brown sugar and 1/2 teaspoon of the ground cinnamon, and bake for 6 to 8 minutes until fragrant. Remove and let cool.

2. 2

   2. In a wide pot or heavy-bottomed saucepan, cook the bacon over medium heat for 8 to 10 minutes until golden and crisp. Remove the bacon and reserve 1 tablespoon of its fat in the pot. If needed, add the vegetable oil.

3. 3

   3. Add the butter to the pot. Stir in the broken vermicelli and toast for 2 to 3 minutes, stirring constantly, until hazelnut-brown. Add the red onion and cook for 4 minutes until softened. Add the garlic and cook 30 seconds more.

4. 4

   4. Add the rinsed rice and stir for 1 minute to coat it. Add the cumin, black pepper, remaining ground cinnamon, cinnamon stick, cloves, salt, and orange zest.

5. 5

   5. Pour in the apple chicha and the hot chicken broth. Add the golden raisins and dried apricots. Stir once, bring to a gentle boil, then reduce the heat to very low.

6. 6

   6. Cover the pot and cook for 17 to 20 minutes, until the rice has absorbed almost all the liquid. Turn off the heat and let it rest, covered, for 10 minutes.

7. 7

   7. Remove the cinnamon stick and cloves. Fluff the rice with a fork, then fold in the crispy bacon, spiced pecans, and fresh mint, reserving a little of each for garnish.

8. 8

   8. Serve hot on a large platter and finish with the reserved bacon, pecans, and mint on top.