I like the convenience of those boxes of Rice-a-Roni, but wanted to find a way to make it from scratch. So after a quick internet search, I found the instructions on the Plain Chicken website. In the notes, she says she stores batches (except butter and water) in ziplock bags for quick prep. If you don't want to fuss with the vermicelli, you can just sub in more rice. It has a different flavor than the Creamy Garlic Rice, but just as easy, especially if you've made it ahead. You can throw in some frozen peas and carrots if interested. I hope you like it!
Homemade Chicken Rice-a-Roni
Ingredients- serves 4
- 2- oz vermicelli, broken into half inch pieces (about ½ cup)
- 1 cup long-grain rice, not instant
- 4 tsp chicken bouillon
- ½ tsp Italian Seasoning
- 1 tsp dried parsley
- ⅛ tsp garlic powder
- 2¾ cup water
- 2 Tbsp butter
Instructions
- In a large skillet, melt 2 Tbsp butter. Add broken pasta and rice. Cook until lightly brown.
- Add water and seasonings. Bring to a boil. Reduce heat to low and cover.
- Cook 15-20 minutes, stirring occasionally, until water is absorbed.
Comments
Post a Comment