Side Dish Recipe ∼ 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.

Ingredients

• 1 tablespoon butter
• 1 cup white rice
• ¼ cup broken pieces vermicelli pasta
• 3 cups water
• 1 tablespoon chicken bouillon granules
• 2 teaspoons dried parsley
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder

Cooking 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.

Nutrition Facts

• calories223.5
• carbohydrateContent42.4 g
• cholesterolContent7.8 mg
• fatContent3.6 g
• fiberContent0.9 g
• proteinContent4.5 g
• saturatedFatContent2 g
• sodiumContent310.7 mg
• sugarContent0.6 g