Ingredients
Rice and Noodles
- 1/2 cup vermicelli (can be substituted with regular spaghetti noodles)
- 1 cup long grain white rice (not instant)
Seasonings and Liquids
- 3 tablespoons butter
- 3½ cups water
- 2 chicken bouillon cubes
- ½ teaspoon Italian seasoning
- 1 teaspoon dried parsley
- ⅛ teaspoon garlic powder
Instructions
- Break the vermicelli: Break the vermicelli noodles into small pieces to allow even toasting and cooking with the rice.
- Melt the butter: In a large skillet, melt 3 tablespoons of butter over medium heat until fully melted and slightly bubbling.
- Toast the noodles and rice: Add the broken vermicelli and uncooked white rice to the melted butter. Stir constantly to prevent burning, until the vermicelli turns a golden brown color, enhancing its nutty flavor.
- Add liquids and seasonings: Pour in 3½ cups of water, then crumble in the 2 chicken bouillon cubes. Sprinkle in the Italian seasoning, dried parsley, and garlic powder. Stir to combine all ingredients evenly.
- Bring to a boil: Increase the heat to bring the mixture to a rolling boil, ensuring the bouillon cubes dissolve completely.
- Simmer covered: Reduce the heat to low, cover the skillet with a lid, and let it cook for 15 minutes. Stir occasionally to prevent sticking, and check for rice tenderness.
- Finish and fluff: Once the rice and vermicelli are tender and the liquid absorbed, fluff the Rice-A-Roni with a fork and serve hot as a side dish.
Notes
- Substitute regular spaghetti noodles for vermicelli in a pinch, breaking them into small pieces similarly before toasting.
- Stirring during cooking prevents sticking and ensures even cooking of the rice.
- Adjust seasonings to your taste, especially if using low-sodium bouillon cubes.
- Use a tight-fitting lid to keep the steam in while cooking for properly cooked rice.
- For a vegetarian version, substitute chicken bouillon with vegetable bouillon cubes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
