A Homemade San Francisco Treat: Chicken Vermicelli Rice

Ingredients

• 1 tablespoon butter
• 1 cup white rice
• 1/4 cup broken pieces vermicelli pasta
• 3 cups water
• 1 tablespoon chicken bouillon granules
• 2 teaspoons dried parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Directions

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

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.