I found this recipe in a Gourmet Magazine from 2001 in the letters from readers section. The woman who sent it said her Ecuadorian mother makes it once a week. I can see why. It’s a simple but oh so satisfying preparation of white rice. I have eaten it as a lunch by adding a little grated Parmesan and a touch of red pepper flakes. Make this simple dish once and you too will be making it once a week !
2 1/2 tbls olive oil
1 oz fideos, capelline, or angel hair pasta, broken into small pieces (1/2 cup)
1 cup long grain white rice
1/4 cup minced scallion
2 garlic cloves, minced
2 cups water
1 tsp salt
Heat oil in a 2 to 3 quart heavy saucepan over moderately high heat until hot but not smoking. Saute the pasta, stirring constantly , until browned, 3 to 4 minutes. Add rice and saute, stirring until coated with oil. Stir in scallion and garlic, then saute, stirring until garlic is golden, about 1 minute.
Add water and salt and bring to a boil. Reduce heat to low and cook, covered, until water is absorbed, about 15 minutes. Remove from heat and fluff with a fork, then let stand , covered about 5 minutes.