Source:

Betty

Serves/Makes:2 or more

Ingredients

• 1/2 cup (125 ml) vermicelli pasta, broken into small pieces
• 1/2 cup (125 ml) raw long grain rice
• 2 tbsp (30 ml) butter, margerine or olive oil
• 1 10.5 oz (294 grm). can chicken broth
• 1/3 cup (80 ml) water

Preparation

• In saucepan, brown the pasta and rice in butter, margerine or oil, stirring often, until golden brown.
• Add broth and water; stir.
• Bring to a boil.
• Simmer 20 to 25 minutes until all liquid is absorbed and rice is cooked.
• You may substitute different flavors of broth.

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