Monday, September 28, 2009

Chicken Rice

Chicken Rice
A great "stick to your ribs" kind of meal

8 oz. angel hair pasta – uncooked, broken into 1-inch pieces
1 ½ cups rice – uncooked
5 cups water
4 chicken bullion cubes
1 pound chopped chicken (or 1 large can of chicken)
1 can condensed soup (chicken, mushroom, celery, etc)

Coat medium saucepan over medium heat with EVOO, and sauté uncooked rice and pasta, stirring when needed, until pasta is light brown. Dissolve bullion cubes in water and add to rice. Be careful of the steam! Bring to a boil and add chicken and can of soup – do not stir! Reduce heat to medium/low heat, cover, and cook for 45 minutes, or until rice is done. Add more water if needed to continue cooking. Stir to combine and serve!

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