Rice and Vermicelli

I never tried Rice-A-Roni from the box, but I was curios to try this combination – pasta and rice. And I did it by using egg vermicelli and Jasmati rice. It’s simple, fast and tasty. A little roasting gives a rich flavor and color.

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Yield: 4 servings

3/4 cup white rice
1/2 cup  vermicelli or break angel hair pasta into small pieces
2 tbsp. butter or margarine
3 cups chicken stock

In medium skillet, melt the butter or margarine over medium heat. Add rice and pasta and cook, stirring, until lightly browned about 1-2 minutes. Add chicken stock to skillet. Bring to boil, cover, reduce to low heat, cook 20 minutes, or until water is absorbed and rice is tender. Let stay covered about 10 minutes and serve.

1 serving equals 302 calories

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