Vermicelli Rice with Broccoli, Chickpeas and Jalapeno
Author: 
Recipe type: Side Dish
 
Vermicelli Rice with Broccoli, Chickpeas and Jalapeno
Ingredients
  • 3 Tablespoons Olive Oil
  • 1 Medium Onion, chopped
  • 1 Jalapeno Pepper, seeded and chopped
  • 1 Small Bunch Broccoli (or about 2-3 cups), cut into florets and chop the stem small
  • ¼ Cup Vermicelli
  • 1 Cup Jasmine Rice
  • 2 Cups Water (You can use Vegetable or Chicken Broth if desired)
  • 1½ TeaspoonSalt
  • 3 Tablespoons Butter
Instructions
  1. Rinse the rice in warm water.
  2. Chop the onion into a small dice.
  3. Heat the olive oil in a large pot.
  4. Add the chopped onion and saute until translucent (about 4 minutes).
  5. Seed and chop the Jalapeno and add to the pan and continue stirring.
  6. Add the rice and saute 2 minutes.
  7. In a small saute pan, melt the butter and pour in the vermicelli.
  8. Cook until the vermicelli are well toasted.
  9. Add the broccoli and salt to the rice and stir well.
  10. Pour the vermicelli into the rice pan and stir well.
  11. Add in the water or broth.
  12. Lower the heat to medium and cover the pot with the lid.
  13. Set your timer for 16 minutes.
  14. When the timer goes off, remove the pot from the heat, lift the lid and place a clean dish towel or kitchen cloth over the top of the pot and replace the lid.
  15. Let rest for 5 minutes.
  16. Fluff with fork and serve. Afiyet olsun!
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2014/05/vermicelli-rice-with-broccoli-chickpeas-and-jalapeno.html