A Homemade San Francisco Treat: Chicken Vermicelli Rice Recipe - Allrecipes.com
A Homemade San Francisco Treat: Chicken Vermicelli Rice Recipe
  • READY IN 35 mins

A Homemade San Francisco Treat: Chicken Vermicelli Rice

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    30 mins

    35 mins


  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 More Reviews

Most Helpful Positive Review
Jan 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! :)

Most Helpful Critical Review
Mar 22, 2014

made a written I thought it had no flavor


20 Ratings

Mar 02, 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!

Dec 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.

Dec 08, 2013

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.

Mar 14, 2014

Hubby and I are so HAPPY, I am done buying Rice O Foni ! ! I used basmati rice & tumeric, Excellent! Perfect seasonings. SO EASY:) Thank you SHORECOOK! Can't wait to try it with Spanish rice!!

Feb 22, 2014

Excellent rice dish! Shorecook, I never buy the Rice a Roni because it has soy in it. My family loves rice and this was a keeper. My son had two heaping servings and my husband remarked the rice was really good.

Jan 25, 2014

Cooked this in our dutch oven last night and it turned out better than I expected. Surprisingly Easy, for a weeknight side...The only thing I might do next time is just up the spices a bit.


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  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 42.4 g
  • 14%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 3.6 g
  • 5%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 311 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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