Vermicelli Rice with Broccoli, Chickpeas and Jalapeno |
Vermicelli Rice with Broccoli, Chickpeas and Jalapeno
Ingredients
- 3 Tablespoons Olive Oil
- 1 Medium Onion, chopped
- 1 Jalapeno Pepper, seeded and chopped
- 1 Small Bunch Broccoli (or about 2-3 cups), cut into florets and chop the stem small
- 1/4 Cup Vermicelli
- 1 Cup Jasmine Rice
- 2 Cups Water (You can use Vegetable or Chicken Broth if desired)
- 1 1/2 Teaspoon Salt
- 3 Tablespoons Butter
- Rinse the rice in warm water.
- Chop the onion into a small dice.
- Heat the olive oil in a large pot.
- Add the chopped onion and saute until translucent (about 4 minutes).
- Seed and chop the Jalapeno and add to the pan and continue stirring.
- Add the rice and saute 2 minutes.
- In a small saute pan, melt the butter and pour in the vermicelli.
- Cook until the vermicelli are well toasted.
- Add the broccoli and salt to the rice and stir well.
- Pour the vermicelli into the rice pan and stir well.
- Add in the water or broth.
- Lower the heat to medium and cover the pot with the lid.
- Set your timer for 16 minutes.
- When the timer goes off, remove the pot from the heat, lift the lid and place a clean dish towel or kitchen cloth over the top of the pot and replace the lid.
- Let rest for 5 minutes.
- Fluff with fork and serve. Afiyet olsun!
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