Pasta and Rice Recipe
Italian-American · Main course · 35 min total
A comforting one-pot dish combining pasta and rice with a savory tomato sauce, perfect for a quick weeknight dinner.
10
min prep
min prep
25
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable or chicken broth
- 1 cup water
- 1/2 cup uncooked long-grain white rice
- 1/2 cup uncooked small pasta (e.g., ditalini or orzo)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in diced tomatoes, broth, water, rice, pasta, oregano, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until rice and pasta are tender and liquid is mostly absorbed.
- Remove from heat. If desired, stir in Parmesan cheese. Let stand covered for 5 minutes before serving.
Tips
- For extra flavor, use chicken broth instead of water.
- Add cooked ground meat or sausage for a heartier meal.
- Garnish with fresh basil or parsley if available.
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