Ingredients:

1 cup long-grain rice1 small handful of angel-hair pasta½ stick butter, unsalted1½ cups chicken stock/bouillon (what’s up with the word bouillon?)1 can diced or stewed tomatoespinch of salt40 ounces of beer

Preparation:

1. Melt butter on medium heat in largish pot.

2. Break up pasta into 1-inch pieces.

3. Throw pasta into pot and stir occasionally until pasta is uniformly light brown from the heated butter. It will smell nice.

4. Add rice, stock, and tomatoes.

5. Add pinch of salt.

6. Bring pot to a boil on medium-high heat.

7. Reduce heat to just above low and put a lid on the pot.

8. Cook for 15 to 20 minutes.

9. Give it a stir halfway through.

10. Open 40 of beer and place on table as garnish.

Note: The hardest part about this recipe is not letting the pasta burn in the initial stages. Keep a close eye on it.

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