In a medium sized frying pan, melt the butter over medium heat, add pasta and rice. Stir and cook until the pasta is golden brown.
Add the salt, onion powder, garlic powder, parsley, and turmeric, and immediately pour in the chicken broth. Stir.
Bring the heat to high and allow the mixture to come to a boil, reduce heat to low, cover, and simmer until the rice is done, approximately 15-20 minutes.
Remove from heat and allow to rest for 5 minutes, stir and serve.
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 62 (29%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 16.1mg||5 %|
|Sodium 814.4mg||28 %|
|Potassium 189.9mg||5 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 30.1g|
|Protein 6.5g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 214
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