A Homemade San Francisco Treat: Chicken Vermicelli Rice
4 servings
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
Instructions
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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