Pasta, Rice and Vegetables
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1⁄2 cup vermicelli, cut into 2 inch pieces
- 1⁄4 teaspoon saffron thread
- 2 cups chicken or 2 cups vegetable stock, unsalted
- 5 ounces ham, thick cut and diced
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup green bell pepper, diced
- 1 cup red bell pepper, diced
- 1⁄2 cup chili pepper, seeded and diced
- 3 -4 garlic cloves, minced
- 1 bay leaf
- 1 cup tomatoes, diced
- 1 cup long grain rice, rinsed
directions
- Heat 1 tablespoon oil in large skillet.
- Brown pasta 2 minutes or until golden; remove to plate and reserve.
- Place saffron and stock in small pot and warm up to steep the saffron threads.
- Once pasta is browned and removed from pot, add remaining tablespoon olive oil, turn pan, and brown ham, about 2 minutes.
- Add onions, celery, bell peppers, hot peppers, garlic and bay leaf to the pan.
- Cook 5 to 6 minutes to soften.
- Add tomato and rice.
- Stir in pasta and warm saffron stock.
- Cover pot, cook 10-15 minutes or until rice and pasta is tender.
- Serve with salad, rolls and chicken, fish, beef or other protein.
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