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Delicious pasta dishes showcased on the Pasta & Rice board

Pin on Pasta & Rice

A simple and quick dish that combines pasta and rice with vegetables in a light sauce, perfect for a fast lunch or weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup long grain rice, rinsed
  • 1 cup small pasta (orzo, small shells)
  • 3 cups water or low-salt broth
  • 1 cup mixed frozen vegetables (peas, carrots)
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil or butter
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan or any cheese (optional)
  • to taste Fresh parsley or basil for garnish (optional)

Method
 

Cooking
  1. Heat oil or butter in a medium pot over medium heat. Add onion and cook 2–3 minutes until soft. Add garlic and cook 30 seconds.
  2. Add rice and pasta to the pot. Stir to coat with oil.
  3. Pour in water or broth. Add salt and pepper. Bring to a boil.
  4. Lower heat, cover, and simmer for 12–15 minutes, or until rice and pasta are tender and liquid is mostly absorbed. Stir once midway to prevent sticking.
  5. Add mixed vegetables in the last 5 minutes of cooking so they heat through.
  6. Turn off heat. Stir in cheese if using it. Let sit, covered, for 2 minutes.
  7. Fluff with a fork and stir in fresh herbs. Serve warm.

Notes

Cool the dish to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days, or freeze in a sealed container for up to 1 month. Reheat with a splash of water or broth.