Rice with Pasta

Rice with Pasta

Simple seasonings are all you need to flavor tender pieces of pasta and rice.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

16

servings

2
tablespoons olive oil
1
package (7 oz) fideo pasta or vermicelli or angel hair pasta, broken into 1-inch lengths
1/2
cup finely chopped onion
1
clove garlic, finely chopped
2
cups converted long grain white rice
4
cups chicken broth
1
teaspoon salt
Fresh cilantro leaves, if desired
  1. In 12-inch skillet, heat oil over medium-high heat. Stir in pasta; cook and stir 3 to 5 minutes or until golden brown. Stir in onion and garlic; cook 2 to 3 minutes, stirring constantly, until tender.
  2. Stir in rice; cook 30 to 60 seconds or until light golden brown. Stir in chicken broth and salt. Reduce heat to low; cover and cook 20 to 25 minutes or until rice is tender and liquid is absorbed. Garnish with cilantro leaves.
Makes 16 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why brown the pasta? It adds a nutty flavor and nice color to the dish.
Tip
Fideo refers to thin strands of pasta, coiled in bunches.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 25),
  • Total Fat 2 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 720mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 1g,
    • Sugars 0g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.