Homemade Rice-A-Roni

This vermicelli rice pilaf is a buttery, savory side dish with simple ingredients and tons of flavor. The crispy bottom adds a delicious texture. The San Francisco treat!!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place a nonstick sauté pan or skillet with high sides over medium heat. Add the vegetable oil and 2 tablespoons of butter. Once the butter has melted, swirl them together to combine.

Step 2

Add the vermicelli to the pan and toast it for 2-3 minutes, stirring frequently to prevent burning.

Step 3

Push the vermicelli to one side of the pan and add the remaining 2 tablespoons of butter. Once melted, stir in the rice with the vermicelli. Toast the rice, stirring once per minute, until it becomes browned and smells nutty.

Step 4

Increase the heat to medium-high. Add the minced garlic, parsley, onion powder, salt, black pepper, and chicken broth. Stir everything together and bring to a boil.

Step 5

Once the mixture reaches a boil, cover the pan with a lid and reduce the heat to medium-low. Cook undisturbed for about 20 minutes, or until the rice has absorbed all the liquid.

Step 6

If you'd like a crispy bottom, let the rice cook for another couple of minutes without stirring. Remove from heat and fluff with a fork. Dassit!

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