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Ingredients43 m servings 415 cals
Original recipe yields 4 servings
- Soak rice in a bowl of water for 10 minutes. Drain.
- Bring chicken broth to a boil in a large saucepan.
- Melt butter in a skillet over medium heat. Add vermicelli; cook and stir until brown, 2 to 3 minutes. Add rice; cook and stir until combined, about 1 minute. Pour into boiling broth. Reduce heat to low and simmer, covered, until rice is tender, about 20 minutes.
- Season rice with salt and pepper; fluff with a fork.
Per Serving: 415 calories; 12.7 g fat; 65.9 g carbohydrates; 7.7 g protein; 35 mg cholesterol; 965 mg sodium. Full nutrition
ReviewsRead all reviews 2
I used olive oil instead of butter, and added half an onion chopped and an Anaheim pepper, chopped. I substituted orzo for the crushed vermicelli. Sauteed it all for about ten minutes, then adde...