|Butter||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), finely sliced|
|Chopped basil||2 Teaspoon (10 Milliliter)|
|Canned tomatoes||19 Ounce (540 Milliliter)|
|Chicken stock||250 Milliliter (1 Cup)|
|Rice vermicelli||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Spinach||250 Milliliter, coarsely chopped (1 Cup)|
– In a stove-top casserole, melt butter and cook garlic and basil. Add tomatoes and chicken stock. Season with salt and pepper and bring to a boil. Add vermicelli and rice. Cover and simmer tor 20 minutes.
– Adjust seasoning. Add spinach and simmer a few minutes longer.