2 cups par-cooked or long grain rice
1 cup broken angel hair or vermicelli pasta
1, 14 ounce can petite diced tomatoes
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
2-3 cloves garlic, minced
4 cups tomato and chicken broth (see note)
2 tablespoons taco seasoning
4 tablespoons butter
STEP BY STEP INSTRUCTIONS
Melt butter in a large heavy bottomed skillet or stock pot over medium high heat.
Add onion, garlic and bell pepper. Stir well to coat.
Add rice and broken pasta to the pan and stir to coat.
Continue over medium high heat, stirring occasionally until the pasta and the rice take on a nutty aroma and a slightly toasted appearance. You may hear popping during this process.
Add taco seasoning and stir well.
Add tomato chicken broth and tomatoes and stir well to combine.
Bring to a simmer, turn down to medium heat and cover. Cook for 15 to 18 minutes or until the majority of the liquid appears to have been absorbed. Do not remove the lid.
Turn off the heat and remove the pan to a cool burner or trivet. Allow to sit and steam for 10 to 15 minutes before fluffing and serving.
NOTE: I have used Knorr Caldo Tomate con sabor Pollo. Or Tomato broth with chicken. This bullion can usually be found in the Latin foods section of your grocery store. It has a red cap and is next to the chicken and beef bullions.
google.com, pub-2484077384749308, DIRECT, f08c47fec0942fa0
Let's Be Social!
Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!