A Homemade San Francisco Treat: Chicken Vermicelli Rice recipe

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Ingredients

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

Nutrition Info

223.5 calories
carbohydrate: 42.4 g
cholesterol: 7.8 mg
fat: 3.6 g
fiber: 0.9 g
protein: 4.5 g
saturatedFat: 2 g
servingSize: -
sodium: 310.7 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

Recipe Yield

4 servings

Recipe Note

Years ago, I came up with my clone of a 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.

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