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I have a dear Mexican friend that showed me how to make this wonderful substitute for the Spanish rice. It has been in her family for generations so she knew how to make it, but never wrote down the recipe. I've added a few short cuts (like the canned tomatoes and taco seasoning), but it remains pretty much as she relayed it to me years ago.
- Preparing Time: 10 minutes
- Total Time: 25 minutes
- Served Person: 8
mexican
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
- 1 clove garlic minced
- 1/4 cup butter
- 1/2 onion diced
- 3/4 cup grated parmesan cheese
- 12 oz. vermicelli broken into quarters or thirds
- 14.5 can diced tomatoes with green chiles
- 32 oz chicken broth
- 1 tbsp taco seasoning
- Carbohydrate 19.7482768752425 g
- Cholesterol 104.438569305256 mg
- Fat 24.5974814671488 g
- Fiber 0.187025000393391 g
- Protein 26.6002045636971 g
- Saturated Fat 9.40531422097335 g
- Serving Size 1 1 Serving (676g)
- Sodium 2279.52397727132 mg
- Sugar 19.5612518748491 g
- Trans Fat 2.08354795782518 g
- Calories 396 calories
1. Melt the butter in a large 12" skillet. Saute the onion and garlic until it is soft and translucent. Add the vermicelli and stir until some of the pasta browns. 2. Add the undrained tomatoes, chicken broth, and taco seasoning. Stir until the seasoning is mixed well. Bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes. 3. Remove lid and stir. Mixture should still be a little soupy. Mix in parmasan cheese. Serve.
