Rice A Roni Chicken Flavor Recipe
This Rice-A-Roni Chicken Flavor recipe recreates the savory, toasty rice-and-pasta classic with a rich, comforting taste and fluffy texture. The grains cook up tender while absorbing a well-seasoned chicken broth that delivers that familiar flavor in every bite. It’s quick, simple, and perfect as a side or easy meal base. The recipe includes clear steps, seasoning tips, and ideas for customizing add-ins to suit your taste.
Servings: 4
Ingredients
- 1 cup Long-Grain White Rice
- 1/2 cup Vermicelli Pasta broken
- 2 tbsp Butter
- 2 1/2 cups Chicken Broth
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Paprika
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Parsley chopped
Instructions
- Melt the butter in a large skillet over medium heat and swirl it so the bottom gets nicely coated.
- Add the broken vermicelli and cook for 2 to 3 minutes, stirring often until it turns golden brown.
- It can go from perfect to burnt pretty fast, so keep an eye on it.
- Stir in the rice and cook for another 2 minutes.
- Let the grains toast a bit and soak up that buttery flavor.
- Sprinkle in onion powder, garlic powder, paprika, salt, and black pepper.
- Stir well so everything gets coated evenly.
- Pour in the chicken broth, bring it up to a gentle boil, then drop the heat to low and cover with a tight lid.
- Let it simmer for 15 to 18 minutes.
- Try not to lift the lid; just let the rice do its thing until the liquid’s absorbed and the grains are tender.
- Turn off the heat, leave the pan covered for 5 minutes, then fluff with a fork.
- Stir in chopped parsley before serving.