Rice N Roni Mediterranean Style

Rice N Roni Mediterranean Style

Rice N Roni Mediterranean Style

One of my childhood favorites was indeed this pasta and rice prepared by my mother only on special occasions, the combination of rice and pasta might sound too much but indeed is a pair made in heaven. Here the ingredients you will need:

INGREDIENTS

  • 2 cups of long grain white rice (can use Basmati if desired)
  • 2 cup of vermicelli pasta (fried until golden brown)
  • 2 cups of garbanzo beans (cooked, could use canned if desired)
  • 3 cups of boiling water
  • 3 garlic cloves
  • 1 bunch of fresh mint
  • 3 tablespoons of olive oil (prefer to use extra virgin olive oil yellow Italian though you can use corn, sunflower, soy, or any cooking oil of your choice)
  • Sea salt

Preparation time: 30 minutes. Serves 6-8 people. Approximate cost per person $1.70. You will need a pan intended to cook rice and a sauteing pan.

Turn on your stove and heat the water, while you wait prepare the garlic but cutting in slices that you can remove later. Place the sauteing pan on the stove, put some oil and fry the vermicelli pasta until golden brown, when ready place in a plate. Place the rice pan in the stove and saute the garlic, season with salt, and the rice and mix all ingredients well. Then add the 2 cups of water, the garbanzo beans, the mint and the fried vermicelli, lower the flame and cover. Leave rice and the pasta alone do not stir wait and check moisture if needs more water use the half cup you saved and cover the pan. Add more boiling water as needed, better to use less than a lot, rice consistency should be al dente. The secret to perfect rice is to use boiling water and add for one cup of rice 2 cups of water or a little less depending on your taste and do not stir for better results.

When ready to serve drizzle with olive oil and decorate with mint, if you like the mint flavor you can even julienne some and add to the rice both pair well with this recipe . This rice can be served with chicken, meat, pork or fish or eaten alone with a slice of avocado.

Enjoy!

This post is also available in: Spanish

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Author:Chef Adriana Martin

Adriana Martin is a Latina writer born in Mexico who is specialized in recipe development using fresh and seasonal ingredients. The inspiration behind her recipes is based on the culinary culture of Mexico and influenced by the Mediterranean cuisine and grilling which is one of her passions. Adriana likes to read about the latest trends in cuisine, learn about new cultures, travel the world discovering new ingredients and sharing with famous chefs. She is a wife, friend, step mom, grandmother and animal lover.