Ingredients
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2 teaspoons chicken bouillon granules
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2 cups water
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¼ cup butter
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¾ cup broken pieces vermicelli pasta
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1 cup long grain white rice
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1 teaspoon freshly ground black pepper
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½ teaspoon salt
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¼ teaspoon Greek seasoning, or to taste
Directions
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Dissolve chicken bouillon in water in a bowl.
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Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
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Pour bouillon mixture into the skillet with the vermicelli.
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Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
Cook's Notes:
This recipe also works well using instant rice. Follow the recipe exactly, only use the amount of water and rice called for on the instant rice box. Just allow it to sit a bit longer than called so that the vermicelli has time to soften.
This also works well using beef broth or bullion.
If you prefer a moister rice, add a bit more of water. If you like a drier rice, put a little less water.
Nutrition Facts (per serving)
357 | Calories |
13g | Fat |
54g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 357 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 8g | 38% |
Cholesterol 31mg | 10% |
Sodium 1123mg | 49% |
Total Carbohydrate 54g | 20% |
Dietary Fiber 1g | 5% |
Total Sugars 1g | |
Protein 7g | 13% |
Vitamin C 0mg | 0% |
Calcium 29mg | 2% |
Iron 2mg | 13% |
Potassium 102mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.