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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."
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35 m servings 223 cals
Original recipe yields 4 servings


  • 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.

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  • Prep

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  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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Read all reviews 21
  1. 29 Ratings

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

Most helpful
Most positive
Least positive

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!