Mexican Rice - cooking recipe

Ingredients

8 oz. vermicelli/spaghetti
2 Tbsp. butter
3 Tbsp. salad oil
1 medium chopped onion
2 cloves minced garlic
2 cleaned, chopped Anaheim chiles
3 large peeled, chopped tomatoes
1 tsp. dry oregano
1 c. frozen peas
2 c. chicken broth
salt and pepper

Preparation

Place noodles in a plastic bag; roll with rolling pin, breaking the spaghetti into pieces.
Heat butter and oil in frying pan.
When butter is melted, add onion, garlic and chiles and cook, stirring, until soft (5 minutes).
Add noodles and stir well.
Continue to cook for 2 more minutes.
Add tomatoes, oregano and peas and simmer until liquid is absorbed, about 15 minutes. Season to taste with salt and pepper.
Cover pan during cooking.