This month’s recipe is by far one that I make ALL the time. It is perfect for a crowd. The original recipe was given to my mom years ago by a friend of a friend, but as usual I’ve tweaked it to suit my needs. If you try no other recipe I’ve shared, try this one. You will not be disappointed.
PS. This post goes out to my hubby and my cousin Lori, who are admittedly addicted to this dish.
2 cups white rice
Coiled fideo (or Angel Hair pasta if you can’t find it)
4 cups chicken broth
½ stick butter (MUST be butter….no substitutes here!)
salt and pepper to taste
Cover bottom of large sauce pan with olive oil and warm over medium-high heat
Add coiled fideo (about 4 handfuls, crushed)
Cook until brown, seasoning with salt and pepper
Add rice and brown slightly
Add chicken broth and bring to a boil.
Reduce heat to low, add butter and cover. DON’T LIFT LID DURING COOKING PROCESS.
Cook approximately 30-35 minutes
Season again with salt and pepper, if needed
Fluff with a fork and serve
Many people I serve this to like to add soy sauce, but it is great on its own. It can be made ahead of time and re-warmed, doubled or tripled to serve to a larger crowd, and reheats great (just add a little water or chick broth).
I’d love to hear what you think about this recipe! Please feel free to drop me a line at: firstname.lastname@example.org