A Homemade San Francisco Treat: Chicken Vermicelli Rice
"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."
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
- 3 cups water
- 1/4 teaspoon onion powder
- 1 tablespoon butter
- 1/4 teaspoon garlic powder
- 1 cup white rice
- 2 teaspoons dried parsley
- 1/4 cup broken pieces vermicelli pasta
- 1 tablespoon chicken bouillon granules
- Carbohydrate 45.8495713306927 g
- Cholesterol 7.87928125378456 mg
- Fat 3.45135492365824 g
- Fiber 1.66535856548743 g
- Protein 4.08148562567362 g
- Saturated Fat 1.96783028997965 g
- Serving Size 1 1 serving (240g)
- Sodium 50.0832656819848 mg
- Sugar 44.1842127652053 g
- Trans Fat 0.260521890735379 g
- Calories 236 calories
Directions 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.
