How to make it

  • In medium skillet (with lid), melt the butter or margarine over medium heat.
  • Add rice and pasta and cook, stirring, until lightly browned.
  • Dissolve bouillon cube in 2-2/3 cups hot water and add to skillet. (Also add diced onion for the beef flavor.)
  • Bring to a simmer and cover.
  • Simmer on low heat, covered, approximately 20 minutes, or until water is absorbed and rice is tender.
  • If necessary, add more water and continue simmering until rice is tender.
  • For the chicken version, you could use a package of dry chicken noodle soup mix - with the added convenience that it already has the tiny noodles, so you don't have to spend time breaking up the pasta.
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Reviews & Comments 4

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    " It was excellent "
    webdude ate it and said...
    Yup, that's basically the recipe I do. I want to add that one can not only make it with beef or chicken boullian/broth/stock, but seafood stock, Goya ham boullian, turkey stock, or vegetable stock work great, too. That, and a little adjustment here or there on seasoning, and you can use this for SO many meals. Substitue in orzos, and one can go on forever.

    Why by box junk?
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    " It was excellent "
    linebb956 ate it and said...
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    " It was excellent "
    gapeach55 ate it and said...
    This soumds great! Will try it.
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Love it.
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    " It was excellent "
    trigger ate it and said...
    This recipe is the way we made our rice or pilaf all the time, it can be varied to suit any meal with herbs and spices or the addition of chopped eggs or vegetables even meat . It is refreshing to see that you and others are bringing recipes back to our tables
    High Five Tipsy
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