This is a great alternative to Spanish rice and accompanies any Mexican food dish wonderfully. This was one of my favorites growing up.
Original recipe makes 5 cups
Ingredients
2 teaspoons olive oil
1 (16 ounce) package star shaped pasta (located in the Hispanic food section)
1/2 onion, diced
3 cups hot water
3 teaspoons chicken bouillon
1 (14.5 ounce) can tomatoes with green chiles
1/4 cup fresh cilantro, chopped
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
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PREP
10 mins
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COOK
30 mins
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READY IN
40 mins
Directions
- Heat oil in a saucepan over medium heat. Add pasta and onion; cook, stirring constantly, until pasta is lightly browned and onions are translucent.
- Dissolve chicken bouillon into hot water. Pour into the pot with pasta. Stir in tomatoes, cilantro, cumin, garlic salt, and pepper. Cover and set heat to low. Simmer the pasta for 20 minutes until the water is almost gone. It will remain a little soupy.
Nutrition
Calories: 182 kcal
Carbohydrates: 35.9 g
Cholesterol: < 1 mg
Fat: 1.8 g
Fiber: 2.3 g
Protein: 6.1 g
Sodium: 221 mg
