A Homemade San Francisco Treat: Chicken Vermicelli Rice

Ingredients

• 1 tablespoon butter 
• 1 tablespoon chicken soup base 
• 2 teaspoons parsley dried
• 0.3 teaspoon garlic powder 
• 0.3 teaspoon onion powder 
• 0.3 cup broken pieces vermicelli pasta 
• 3 cups water 
• 1 cup rice white

Equipment

• sauce pan

Directions

1. Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
2. Pour water over the rice mixture. Stir chicken bouillon, parsley, garlic powder, and onion powder into the water; bring to a boil, place a cover on the saucepan, reduce heat to low, and cook until the water has absorbed into the rice and pasta, about 25 minutes.