Nutrition per serving may change if servings are adjusted.
2 teaspoons canola oil
3/4 cup fine egg noodles, broken up
3/4 cup long-grain white rice
2 cups reduced-sodium chicken broth
2 tablespoons chopped fresh parsley
Salt & freshly ground pepper to taste
Heat oil in a heavy saucepan over medium heat. Add noodles and cook, stirring constantly, until the noodles are golden brown, 3 to 5 minutes. Add rice and cook, stirring, for 1 minute. Pour in broth and bring to a boil. Reduce heat to low and simmer, covered, until the liquid is absorbed and the rice and noodles are tender, about 20 minutes. Remove from heat, stir in parsley and season with salt and pepper.