Homemade Chicken Rrice a Roni
If you are craving a nostalgic taste of childhood but tired of the store-bought version? This Homemade Rice A Roni from scratch is the best recreation of this iconic recipe with few simple ingredients.
Servings: 4 Servings
Calories: 379kcal
Ingredients
- 2 tablespoons butter
- 2 tablespoon olive oil
- 1 cup vermicelli noodles uncooked
- 2 chicken bouillon cubes
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon dry parsley
- 1 teaspoon mushroom umami optional
- 1 ½ cup basmati rice washed but not soaked
- 3 cups boiling water
Instructions
- In a pot over medium heat add butter and olive oil.
- When butter melts add vermicelli noodles and stir constantly to brown, this will take minutes
- Break bouillon cubes with your fingers over the vermicelli and stir for another 20 seconds
- Add all the remaining spices and rice, stir for about 2 more minutes until rice is well coated with fat and spice mix.
- Pour boiling water, wait for the pot to come to rapid boil.
- Lower the heat, cover and simmer on low for 20 minute or until rice is done.
- Turn heat off, fluff and serve.
Notes
- You can use chicken stock or broth instead of bouillon and water if you prefer to.
Nutrition
Calories: 379kcal | Carbohydrates: 68g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 507mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg
