Pasta, Rice and Vegetables

• 2 tablespoons olive oil
• 1 tablespoon butter
• 12 cup vermicelli, cut into 2 inch pieces
• 14 teaspoon saffron thread
• 2 cups chicken or 2 cups vegetable stock, unsalted
• 5 ounces ham, thick cut and diced
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup green bell pepper, diced
• 1 cup red bell pepper, diced
• 12 cup chili pepper, seeded and diced
• 3 -4 garlic cloves, minced
• 1 bay leaf
• 1 cup tomatoes, diced
• 1 cup long grain rice, rinsed

1. Heat 1 tablespoon oil in large skillet.
2. Brown pasta 2 minutes or until golden; remove to plate and reserve.
3. Place saffron and stock in small pot and warm up to steep the saffron threads.
4. Once pasta is browned and removed from pot, add remaining tablespoon olive oil, turn pan, and brown ham, about 2 minutes.
5. Add onions, celery, bell peppers, hot peppers, garlic and bay leaf to the pan.
6. Cook 5 to 6 minutes to soften.
7. Add tomato and rice.
8. Stir in pasta and warm saffron stock.
9. Cover pot, cook 10-15 minutes or until rice and pasta is tender.
10. Serve with salad, rolls and chicken, fish, beef or other protein.

olive oil, butter, vermicelli, saffron thread, chicken, ham, onion, celery, green bell pepper, red bell pepper, chili pepper, garlic, bay leaf, tomatoes, long grain rice

Taken from www.food.com/recipe/pasta-rice-and-vegetables-518501 (may not work)