Description
This is a staple of Armenian homes and is always a favorite with everyone. Very easy to prepare and delicious with any meal, especially poultry. I serve this rice with breaded, baked chicken quarters.
Ingredients
- ½ cup butter
- 1 ½ cups uncooked fine egg noodles
- 3 cups uncooked long grain white rice
- 5 (14.5 ounce) cans chicken broth
- 4 cubes chicken bouillon
Instructions
- Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown
- being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
- Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed
- about 20 minutes.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 6