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Homemade Rice a Roni

This homemade Rice a Roni combines rice and vermicelli with garlic, butter, and broth for an easy side dish ready in about 25 minutes.
5 from 2 votes
Enozia Vakil
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 2 servings
Calories 277 kcal

Ingredients
  

  • ½ cup long grain rice
  • 1 tablespoon vermicelli noodles broken
  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • 1 teaspoon onion powder
  • ⅛ teaspoon turmeric
  • 1 teaspoon dried parsley
  • 1 cup chicken broth
  • 1 teaspoon oil
  • Salt and pepper to taste

Instructions
 

  • Heat oil in a saucepan and sauté the minced garlic for a minute over medium heat. Add the rice, broken vermicelli noodles and butter.
  • Cook for 5 minutes, stirring continuously to get the rice and noodles lightly toasted. Add the onion powder, dried parsley, turmeric, salt and pepper.
  • Pour in the chicken broth and turn down the heat. Cook for 15 minutes or until the rice is almost cooked and nearly all of the liquid has been absorbed.
  • Cover and take off heat. Let it rest and soak up the remaining liquid. Fluff with a fork and serve.

Notes

  • Use regular long-grain white rice for the best results. Avoid instant or brown rice, as they require different cooking times and liquid ratios.
  • Break the vermicelli noodles into short, evenly sized pieces so they toast and cook evenly with the rice.
  • Use a heavy-bottomed saucepan with a tight-fitting lid to distribute heat evenly and help the rice absorb the remaining liquid during resting.
  • Stir the rice and vermicelli continuously while toasting to prevent the thin noodles from burning. They should turn lightly golden and develop a nutty aroma.
  • Keep an eye on the minced garlic while sautéing, as it can burn quickly and give the dish a bitter flavor.
  • Use low-sodium chicken broth to control the saltiness of the dish, or replace it with vegetable broth for a vegetarian version.
  • Avoid stirring the rice frequently once the broth has been added, as this can release excess starch and make the rice sticky.
  • If the rice is still firm after cooking, add a small splash of hot broth or water and cook gently until tender.
  • Let the rice rest covered and off the heat for 5 minutes before fluffing it gently with a fork.
  • Add cooked peas, sautéed mushrooms, carrots, or shredded chicken for extra flavor and texture.
  • Swap the vermicelli for broken angel hair pasta or thin spaghetti, adjusting the cooking time if needed.
  • Serve warm alongside roasted chicken, grilled fish, steak, or sautéed vegetables.
  • Cool leftovers quickly in a shallow container and refrigerate promptly, ideally within an hour. Use within 24 hours and reheat only once until steaming hot throughout.

Nutrition

Calories: 277kcalCarbohydrates: 45gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 17mgSodium: 498mgPotassium: 99mgFiber: 1gSugar: 1gVitamin A: 178IUVitamin C: 1mgCalcium: 28mgIron: 1mg
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