Recipe courtesy of Justine Simmons
Total:
35 min
Active:
30 min
Yield:
8 Servings
Level:
Easy
Total:
35 min
Active:
30 min
Yield:
8 Servings
Level:
Easy

Ingredients

  • 2 tablespoons unsalted butter
  • 1 1/2 cups long-grain white rice 
  • 1/2 cup broken thin whole wheat spaghetti
  • 1 tablespoon dried parsley 
  • 1 teaspoon adobo seasoning 
  • 2 chicken bouillon cubes 

Directions

Watch how to make this recipe.

Melt the butter in a large saucepan over medium-high heat. Add the rice and spaghetti pieces and cook, stirring, until they begin to toast, 3 to 4 minutes. Stir in the parsley, adobo, chicken bouillon and 2 1/2 cups water. Bring to a boil, reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 20 minutes. Let sit 5 minutes, then fluff with a fork and serve.

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