A Homemade San Francisco Treat: Chicken Vermicelli Rice

A Homemade San Francisco Treat: Chicken Vermicelli Rice

16
SHORECOOK 404

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

35 m servings 223 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

16
  1. 20 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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, an...

Most helpful critical review

made a written I thought it had no flavor

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, an...

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 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.

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 stoc...

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!!

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...

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.

This an easy recipe to make. I did not have the chicken bouillon granules so I replaced with chicken bouillon powder. I also used freshly chopped parsley. It seemed to be a little bland so I sp...

Kids DEVOURED it. Simple, tasty and with a veggie side makes a fabulously stick to your ribs kinda meal. Loved it. Thanks!