Ingredients
Method
Toast the Vermicelli and Rice
- In a large skillet or saucepan, melt the butter over medium heat.
- Add the broken vermicelli pieces and cook for 1-2 minutes until lightly golden.
- add in onion and sauté until softened
- Stir in the rice and cook for another 1-2 minutes, toasting the grains.
Add Seasonings and Broth
- Stir in the garlic powder, onion powder, parsley, paprika, salt, and pepper.
- Pour in the chicken or vegetable broth and bring to a boil.
- Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 15-20 minutes, or until the rice and pasta are tender and the liquid is absorbed.
Fluff and Serve
- Remove the skillet from heat, let it sit covered for 5 minutes, then fluff the rice with a fork.
- Taste and adjust seasoning if needed.
Notes
Our preference is to use basmati rice, but any long grain rice is ok.
If you do not have vermicelli pasta, you can substitute with thin or regular spaghetti pasta.
Use broth - vegetable or chicken for best flavor.
If using butter, add 1 tbsp of oil to butter to prevent burning of butter.
** I sometimes use a mix of chicken bouillon paste and salt-free chicken bouillon seasoning. this helps me control the sodium while still adding the chicken flavor we love!
If you do not have vermicelli pasta, you can substitute with thin or regular spaghetti pasta.
Use broth - vegetable or chicken for best flavor.
If using butter, add 1 tbsp of oil to butter to prevent burning of butter.
** I sometimes use a mix of chicken bouillon paste and salt-free chicken bouillon seasoning. this helps me control the sodium while still adding the chicken flavor we love!