Pasta and Rice Side

    Pasta and Rice Side

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    This is a simple side dish with a double hit of carbs with the use of both spaghetti and rice. Cooked in chicken stock it has a great flavour and goes well with most meals.

    Serves: 6 

    • 125g butter
    • 1 1/2 cups uncooked fine spaghetti broken into 5cm lengths
    • 3 cups uncooked long grain white rice
    • 2 litres chicken stock
    • 4 chicken stock cubes

    Preparation:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Melt butter in large saucepan over medium-high heat. Add the spaghetti and stir until they begin to brown being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
    2. Pour in the chicken stock and add the stock cubes. Bring to a boil then reduce heat to low and cover tightly. Cook without uncovering the saucepan until all the liquid has been absorbed; about 20 minutes.

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