As a kid I was fascinated by Rice-a-Roni. Don’t ask me why, I just was. I think some of it has to do with the allure of the foreign. It was an American product, it had to be good. Bottom line is I liked it, but we couldn’t always find it in Panama so a young, hungry, obssessed Anamaris had to find a way to have it regularly. Yes, regularly. My mom used to fret about the way I would get hooked on food items and would eat little else until I was satiated with it and reached the point where I was physically disgusted by the mere sight of it. Yep, OCD came early on in my life.
So, Rice-A-Roni. I had to make me some and I did and still do and now you can too.
1/4 cp angel hair pasta, broken & uncooked
2 cps long grain rice
2 tbsp oil
about 1 tbsp chicken bouillion (or your preferred flavor)
3-1/2 cps water
If you have looked around my blog, you probably came across my instructions for plain rice, this one will go pretty much the same way. Make sure you use a medium-sized saucepan with a tight-fitting lid. Ready? Let’s do it.
In the saucepan, heat the oil over medium-high heat. In the meantime, put the rice in a colander and run it under cool tap water to rinse, set aside to drain. Break the pasta noodles into pieces that are about 1/2-inch long and add them to the oil. Keep an eye on them because they will brown VERY quickly, once they do, add the rice. Stir it several times to coat all the grains evenly.
If you’re using bouillion that is a loose powder, add it now. If you’re using a cube, put it a small cup and add a couple tablespoons of hot tap water and dissolve it before adding it to the rice. Now add the water, stir and allow it to cook undisturbed until the liquid dissolves.
Once the water dissolves, reduce the temperature to low and cover with the lid. Allow the rice to steam for about 15 minutes. After that time, fluff it with a fork and serve.
*Note: If you don’t have buillion, you can substitute the water for broth.