Ingredients
2 tablespoons extra-virgin olive oil
1 small red onion, minced
2 cups long-grain white rice
1/4 pound capellini (angel hair) pasta, broken into 1-inch pieces (about 1 1/2 cups)
2 teaspoons coarse salt
3 cups chicken broth or water
2 tablespoons chopped fresh dill
Preparation
Heat oil in a medium saucepan over medium heat. Saute onion until softened, about 4 minutes. Add rice and capellini. Cook, stirring frequently, until slightly golden, about 4 minutes.
Add salt and broth; bring to a boil. Cover, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Fluff rice with a fork, and stir in dill.
