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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The San Francisco treat! Ingredients:
3/4 cup rice |
1/2 cup angel-hair pasta, broken into small pieces (or vermicelli) |
2 tablespoons butter or margarine |
1 cube bouillon, beef or chicken |
1/4 cup diced onion (for beef version) |
2 2/3 cups hot water |
Directions:
1. In medium skillet (with lid), melt the butter or margarine over medium heat.
2. Add rice and pasta and cook, stirring, until lightly browned.
3. Dissolve bouillon cube in 2-2/3 cups hot water and add to skillet. (Also add diced onion for the beef flavor.)
4. Bring to a simmer and cover.
5. Simmer on low heat, covered, approximately 20 minutes, or until water is absorbed and rice is tender.
6. If necessary, add more water and continue simmering until rice is tender.
7. For the chicken version, you could use a package 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 pasta.
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