A Homemade San Francisco Treat: Chicken Vermicelli Rice


  • 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
  • Directions

  • Step 1

    Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.


  • Step 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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