recipe at a glance
5 stars - 5 reviews
ready in: under 30 minutes
3/4 cup rice
1/2 cup angel hair pasta, broken into small pieces - or vermicelli if you can find it
2 tablespoons butter or margarine
1 cube beef or chicken bouillon
1/4 cup diced onion (for beef version)
2 2/3 cups hot water
In medium skillet (with lid), melt the butter or margarine over medium heat. Add rice and pasta and cook, stirring, until lightly browned. Dissolve bouillon cube or soup mix in hot water and add to skillet. (Also add diced onion if not using soup mix for the beef flavor.) Bring to a simmer and cover. Simmer on low heat, covered, approximately 20 minutes, or until water is absorbed and rice is tender. If necessary, add more water and continue simmering until rice is tender.
For the chicken version, you could cut out the bouillon and just use a package or so of dry chicken noodle soup mix - with the added convenience that it already has the tiny noodles, so you don't have to spend time breaking up the angel-hair pasta.
232 calories, 6 grams fat, 39 grams carbohydrates, 4 grams protein per servingRecipe ID: