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A Homemade San Francisco Treat: Chicken Vermicelli Rice

A Homemade San Francisco Treat: Chicken Vermicelli Rice

  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
SHORECOOK

SHORECOOK

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 311 mg
  • 12%

Based on a 2,000 calorie diet

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.
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Reviews

Christina
7

Christina

1/14/2014

What can I say...This was DELICIOUS! So simple to make and waaaaay better tasting than the box stuff. Because I decided to make this on a whim, I didn't have any vermicelli, so I subbed orzo, and that worked out fine. This is a definite keeper~YUM! Thanks, SHORECOOK, for sharing another winner! :)

Marianne
6

Marianne

3/2/2014

Hey, SHORECOOK, you'll never believe what I did to your wonderful recipe! I made it as directed using a basmati brown rice mixture. Then I added a touch of salt and pepper, a can of tuna (yes, I said tuna fish--from Costco), and just a very small amount of mayo. It was wonderful! So I made your side dish into a main dish that way, and I've already been told to make it again that very same way. Who knew?! I loved the smell of the rice cooking because it took me way back in all those years when we first started using Rice A Roni! Thanks so much!

LovingRecipes
5

LovingRecipes

12/10/2013

I followed the recipe but used a skillet to make it. The seasoning is perfect. I wouldn't change a thing. I will make this again.

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