1 T. oil
1 T. chopped parsley leaves or 1 t. dried parsley
½ lb. angel hair pasta
2 cups chicken broth
1 c. long grain rice
1 clove garlic, minced
1 small onion chopped

Place oil in pot.  Break pasta into ½ inch to 1 inch pieces and add to oil.  Cook until they begin to brown slightly.  Add the rice, onion, parsley, garlic and broth. Check for seasoning then stir mixture and bring to a full boil.  Reduce heat, cover pot and cook 20 to 25 minutes. (A friend from Peru puts raisins in this dish—sounds good)