If you want something a little more interesting
than plain rice you can jazz it up
with just a few simple ingredients.
This is good side to serve with grilled food like:
chicken, salmon or flank steak.
You have everything you need in your pantry.
Snap spaghetti into small pieces until it fills 1/2C.
Measure out all the seasonings before starting.
This makes it easier to add quickly.
You can adjust the seasonings to suite your taste.
Saute the broken spaghetti and rice in butter.
Stirring until golden.
It's already starting to smell good!
Stir in the seasonings.
Add the broth. You can use canned or bullion
and water. I've made it with beef broth too.
Bring to a boil then reduce heat to low
and simmer covered for about 20 minutes.
Most of the liquid will have been absorbed.
Fluff and serve.
Leftovers are good too.
1 C white (regular long grain) rice
1/2 C pasta, (spaghetti) broken into small pieces
2 T butter
3 C chicken broth
2 T parsley flakes
1/2 t garlic powder
1/2 t onion powder
1/4 t pepper
1/4 -1/2 t seasoned salt (depending of saltiness of broth)
Melt the butter in a large skillet and saute the rice and pasta until golden, stirring often. Stir in all the seasonings, then add the broth. Bring to a boil, then reduce heat to low and simmer covered until the liquid had been absorbed and the rice and pasta are tender, about 15-20 minutes. Fluff with a fork a few times. If it is still too wet, let it sit on low with the lid off a few minutes.
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