Description

Homemade Chicken Rice-A-Roni is a quick, flavorful side dish featuring toasted vermicelli pasta and long-grain rice cooked with chicken bouillon and herbs for a comforting, savory meal addition.

Ingredients

Dry Ingredients

2 oz vermicelli, broken into half inch pieces (about 1/2 cup)
1 cup long-grain rice (not instant)
4 tsp chicken bouillon
1/2 tsp Italian seasoning
1 tsp dried parsley
1/8 tsp garlic powder

Wet Ingredients

2 3/4 cup water

Fats

2 Tbsp butter

Cook Mode Prevent your screen from going dark

Instructions

Toast pasta and rice: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the broken vermicelli pieces and long-grain rice to the skillet. Cook, stirring frequently, until the pasta and rice turn a light golden brown, which enhances their flavor.
Add liquid and seasonings: Pour in 2 3/4 cups of water and add the chicken bouillon, Italian seasoning, dried parsley, and garlic powder. Stir to combine all ingredients thoroughly and bring the mixture to a boil.
Simmer until cooked: Once boiling, reduce the heat to low and cover the skillet with a lid. Let it cook gently for 15 to 20 minutes, stirring occasionally, until all of the water is absorbed and the rice and pasta are tender.

Notes

Breaking the vermicelli into smaller pieces ensures even toasting and cooking.
Use long-grain rice for best texture; avoid instant rice varieties.
Stir occasionally during simmering to prevent sticking on the bottom of the skillet.
If you prefer a richer flavor, substitute some of the water with chicken broth.
This dish pairs well as a side with grilled or roasted chicken and vegetables.