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.
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.
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|Serving Size: 1 Serving (676g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 221 (56%)|
|Amt Per Serving||% DV|
|Total Fat 24.6g||33 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 104.4mg||32 %|
|Sodium 2279.5mg||79 %|
|Potassium 783.2mg||21 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 19.6g|
|Protein 26.6g||38 %|
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Calories per serving: 396
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