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
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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.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 30 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
Mar 22, 2014

made a written I thought it had no flavor

 

16 Ratings

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.

 
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! :)

 
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.

 
Dec 09, 2013

really good and easy

 

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Nutrition

  • 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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About the Cook

 
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