Lemon Orzo Skillet with coconut lime

Method

1. Gather and prep everything first: long-grain rice, olive oil, yellow onion and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Turn the heat up, add the lemon orzo, and cook until deeply browned and aromatic.
4. Fold in the black pepper and season generously; give everything a minute to come together.
5. Add the cream and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with chili crisp right before serving.
7. Plate it up while hot and pass extra at the table.