A Homemade San Francisco Treat: Chicken Vermicelli Rice

Years ago, I came up with my clone of a homemade chicken rice dish my children really enjoyed. I wanted to use the freshest ingredients that I usually have on hand. Many years later, I find myself still making it. If serving a beef dish, substitute chicken bouillon with beef bouillon. Angel hair pasta can be broken into small pieces in place of vermicelli.

• Preparation Time: 5 mins
• Cooking Time: 30 mins
• Total Time: 35 mins
• Calories: 224 Calories

Ingredients

• 1 tablespoon butter
• 3 cups water
• 2 teaspoons dried parsley
• 1 cup white rice
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 tablespoon chicken bouillon granules
• ¼ cup broken pieces vermicelli pasta

Recipe Instructions

Step 1

Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.

Step 2

Pour water over rice mixture. Stir in chicken bouillon, parsley, garlic powder, and onion powder; bring to a boil.

Step 3

Cover the saucepan, reduce heat to low, and cook until water is absorbed, about 25 minutes.