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Ingredients40 m servings 182
Original recipe yields 10 servings (5 cups)
- 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.
Per Serving: 182 calories; 1.8 35.9 6.1 < 1 221 Full nutrition
ReviewsRead all reviews 3
I used 3 bouillon cubes instead of the powder and a little extra cumin and this was a very nice change from rice. Thanks!
This is a good starter recipe. Needs a little more flavor. A little adobo powder would be a great addition.