1 Cup White Rice
1 Bag 7.05 oz. Mexican Pasta – stars, alphabet etc…
1/2 Small Onion, Chopped
2 Stalks Celery, diced
2 1/2 Tb. Chicken Bouillon
1 tsp. Parsley Flakes
1/4 tsp. Black Pepper
1/4 Cup Olive Oil
4 1/2 Cups Hot Water
In a medium deep size pan, heat oil over medium heat. Fry rice, and pasta together until light brown. Add celery and onions, stir, cook about 3-4 minutes. Add hot water, parsley, chicken bouillon, and pepper, bring to a boil. Cover, lower heat and steam 20-25 minutes until fluffy. Do not disturb until cooked. Fluff with a fork before serving