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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour canned chicken broth in measuring cup add water to make 4 cups, add 2 tbls water. | 2. Add powdered chicken boulion to broth along with salt and pepper. Microwave for 6 minutes while preparing the rice. | 3. Add 3 tbls olive oil to dutch pan on med-high heat. Once it starts to get hot add Fideo pasta (or broken vermicelli). Keep stirring until it starts to brown. Slice butter into 4 tbls and add to pan. Add 2 cups rice and continue to brown. (This will stop the pasta from getting too brown). | 4. At this point, you should hear your microwave telling you the broth is ready. | 5. CAREFULLY -- (very important) pour into pan slowly. Once all the broth is in, stir and bring the mixture to a boil. Once you see the mixture thickening, put a lid on it, adjust temperature to simmer and set timer for 25 minutes! Once your timer goes off, turn heat off and do not take the lid off the pot. Let it sit for at least 5 minutes before removing the lid. | 6. Fluff with a fork and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	2	cups		-	-	-	-
chicken broth	2	cans		189.1	4.575	26.962	6.343999999999999
chicken bouillon	2 -3	tablespoons		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
water	2	tablespoons		0.0	0.0	0.0	0.0
butter	4	tablespoons		342.0	15.714	10.686	28.8
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
pasta	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.