A Homemade San Francisco Treat: Chicken Vermicelli Rice

A Homemade San Francisco Treat: Chicken Vermicelli Rice

14 Reviews 5 Pics
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
SHORECOOK
Recipe by  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

Adjust Servings

Original recipe yields 4 servings

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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 (14)

Rate This Recipe
Marianne
6

Marianne

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

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.

Grandmere
4

Grandmere

I love this recipe and have used it since my kids were very young and I didn't have ricearoni on hand! I think they were addicted! The only change I make is that I use chicken stock or beef stock rather than cubes, too salty for our taste.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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