Another take on homemade “A Roni”, this time I played with it adding chicken and tomatoes. The teenager loved it!
Tomato and Chicken Faux a Roni
- ¼ cup extra virgin olive oil, divided
- 1 onion, peeled and diced
- 14 to 16 ounce bag frozen bell peppers, preferably fire roasted, chopped
- 8 ounces cut spaghetti (or regular spaghetti, broken into 1″ pieces)
- 1 cup raw white long grain rice
- 1 Tbsp garlic, minced (jarred or 6 cloves)
- 4 cups warmed up lower sodium chicken broth
- 14.5 ounce can petite diced tomatoes
- 1 Tbsp freeze-dried cilantro (find in produce section)
- ½ tsp ground black pepper
- 4 ounces cheese (montery jack, queso fresco, co-jack or similar)
Heat a large non-stick skillet over medium-high heat, add in 2 Tablespoons of the oil, the onions and peppers, sauté until tender and golden. Transfer the onions to a large heat safe bowl and cover.
Add the remaining oil and the pasta and rice, stirring often until the pasta has just started to brown. Stir in the garlic and cook for another minute.
Add the cooked vegetables back in, the broth with seasonings and tomatoes, bring to a boil. Cover tightly, turn down to medium-low and let cook for 15 minutes, stirring a couple of times. Turn off the heat and let sit covered for 5 minutes.
Stir in the cheese and season to taste.