One night we decided to have chicken rice-a-roni but we didn’t have a box in the pantry. After finding a recipe online, I’ve modified it to make it our own. This is a great way to make a similar version with you being in control of the ingredients.
I’ve broken up the noodles in several batches to save time. Adjust the seasonings as you’d like.
Ingredients:
- 4 TBSP butter
- 3 tsp chicken bouillon (3 cubes)
- 2 oz. Vermicelli (or thin spaghetti) broken into small pieces
- 1 cup rice that is not instant (I used Jasmine)
- 1/4 tsp thyme
- 1/4 tsp garlic salt
- 1/4 tsp oregano
- 1/4 tsp basil
- 1/4 tsp green goddess seasoning (optional)
- 1 3/4 cups water
- 1 cup chicken broth (not shown)
- Chicken to serve with or in the dish
Directions:
- Add the butter and chicken bouillon to a skillet on the stove. While this is melting, put the rice in a strainer to rinse with water.
- Once the butter is melted and the chicken bouillon is mixed in, add the rice and Vermicelli.
- Mix and put on a medium-high heat to brown the rice and noodles.
- Once the rice and noodles are brown, add the water, chicken broth and seasonings.
- Turn to medium heat and cover. Stir occasionally.
- Once a lot of the liquid has absorbed into the rice and noodles, make sure they are done (be careful as it will be hot) with a spoon or fork by tasting.
- I had used a rotisserie chicken and added this to the rice dish. I then sprinkled some Kickin’ Chicken Weber Seasoning over the top.
Enjoy! We had this with green beans from the garden.
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