Mama Lola's Estrellas

Mama Lola's Estrellas

3 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
NANBUM
Recipe by  NANBUM

“This is a great alternative to Spanish rice and accompanies any Mexican food dish wonderfully. This was one of my favorites growing up.”

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Ingredients

Adjust Servings

Original recipe yields 5 cups

Directions

  1. Heat oil in a saucepan over medium heat. Add pasta and onion; cook, stirring constantly, until pasta is lightly browned and onions are translucent.
  2. Dissolve chicken bouillon into hot water. Pour into the pot with pasta. Stir in tomatoes, cilantro, cumin, garlic salt, and pepper. Cover and set heat to low. Simmer the pasta for 20 minutes until the water is almost gone. It will remain a little soupy.

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Reviews (3)

Rate This Recipe
Soup Loving Nicole
10

Soup Loving Nicole

I used 3 bouillon cubes instead of the powder and a little extra cumin and this was a very nice change from rice. Thanks!

SHELLYVANKIRK
3

SHELLYVANKIRK

This is a good starter recipe. Needs a little more flavor. A little adobo powder would be a great addition.

Carol
1

Carol

This was a good change of pace for side dish on Mexican night; however, I agree with the reviewers who say it needs more spice. I forgot to add some adobe powder as suggested and will give that a try.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 182 cal
  • 9%
  • Fat
  • 1.8 g
  • 3%
  • Carbs
  • 35.9 g
  • 12%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

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