Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Homemade San Francisco Chicken Vermicelli Rice
Inspired by the famous Rice-A-Roni, this version uses toasted vermicelli pasta and long-grain rice cooked in savory chicken broth. Tender bits of chicken and sautéed onions are folded in for a complete meal. It’s a nostalgic, comforting dish with a much fresher, homemade flavor profile.
Inspired by the famous Rice-A-Roni, this version uses toasted vermicelli pasta and long-grain rice cooked in savory chicken broth. Tender bits of chicken and sautéed onions are folded in for a complete meal. It’s a nostalgic, comforting dish with a much fresher, homemade flavor profile.
Ingredients
- 1 tbsp Butter
- 1/4 cup White Rice
- 1/2 cup Vermicelli Pasta
- 1/2 cup Water
- 85 g Chicken Bouillon Granule
- 1 tbsp Parsley
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
Instructions
- Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
- Pour water over the rice mixture. Stir chicken bouillon, parsley, garlic powder, and onion powder into the water; bring to a boil, place a cover on the saucepan, reduce heat to low, and cook until the water has absorbed into the rice and pasta, about 25 minutes.
Storage and Meal Prep Tips
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