8 Servings (home made Rice-a-Roni)
1 tablespoon butter or margarine
1 cup vermicelli broken into 1/2” pieces
1 1/2 cups rice (uncle Ben’s converted rice)
3 1/2 cups chicken stock seasoned and fat-free, boiling hot
Pam a large skillet.
Over low heat, melt margarine.
Add vermicelli and over moderate heat, stirring almost constantly, cook vermicelli until golden brown.
Add rice and stir together until a few kernels of rice are browned.
Add hot stock.
Cover tightly and simmer until stock is entirely absorbed and rice tender - approx.
30 to 40 minutes.
If necessary, add a little more water or stock, but this should be done very carefully because rice should be dry and tender.
Category: Pasta, Sauces, Rice, and Grains