Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a great alternative to Spanish rice and accompanies any Mexican food dish wonderfully. This was one of my favorites growing up.

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
10
Yield:
5 cups
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a saucepan over medium heat. Add pasta and onion; cook, stirring constantly, until pasta is lightly browned and onions are translucent.

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  • 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 Facts

182 calories; protein 6.1g; carbohydrates 35.9g; fat 1.8g; sodium 221.1mg. Full Nutrition
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