Spanish Brown Rice

2 tablespoons butter
1 1/2 cup uncooked instant brown rice
1/2 cup uncooked vermicelli (or thin spaghetti noodles) broken into small pieces
1 onion, chopped
4 cloves garlic, minced
2 cans, 15 oz., stewed tomatoes, Mexican style
1 can, 4 oz., diced green chilies
1 cup grated cheese
black olives, sliced (optional)
cilantro, (optional)
1/2 cup sour cream

Heat butter in skillet, being careful not to burn it. Add uncooked rice, broken vermicelli, chopped onion, and minced garlic. Stirring frequently, cook over medium-heat until onion is transparent and rice and vermicelli begin to brown. Add canned tomatoes and chilies. Bring to a boil, cover, reduce heat, and simmer 6-8 minutes or until vermicelli is cooked and moisture is absorbed. Garnish with grated cheese, chopped cilantro, black olives, and a dollop of sour cream.

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