This chicken rice-a-roni recipe brings the comforting flavors of a classic side dish with a homemade twist. Perfect for busy weeknights, this dish combines tender rice and vermicelli pasta cooked in savory chicken broth, creating a satisfying meal or side. This homemade chicken rice-a-roni recipe is easy to make and much tastier than the boxed version.

Ingredients:

Ingredients for the chicken rice-a-roni recipe:

• 1 cup long-grain rice
• 1/2 cup broken vermicelli pasta
• 2 tbsp butter
• 2 cups chicken broth
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

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Execution

Step-by-Step Method for the chicken rice-a-roni recipe:

• Toast the pasta and rice: In a large skillet, melt butter over medium heat. Add the broken pasta and rice, stirring until both are lightly toasted and golden brown, about 3-4 minutes.
• Add seasonings and broth: Sprinkle in garlic powder, onion powder, salt, and pepper. Pour in chicken broth and stir to combine.
• Simmer until cooked: Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until rice is tender and the liquid is absorbed.
• Fluff and garnish: Remove from heat, fluff with a fork, and garnish with fresh parsley if desired. Serve hot.

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Tips:

For the Best chicken rice-a-roni recipe:

• Use quality broth: A flavorful chicken broth enhances the taste of the dish significantly.
• Toast the pasta: Toasting adds depth and a nutty flavor to the rice and pasta.
• Customize the seasonings: Add herbs like thyme or rosemary for extra flavor.
• Add vegetables: Sauté onions, celery, or carrots with the rice and pasta for added texture and flavor.

FAQs:

• Can I use brown rice? Yes, but adjust the cooking time as brown rice takes longer to cook.
• Can I add chicken to make it a main dish? Absolutely! Add diced cooked chicken for a more filling meal.
• Can I make this dish vegetarian? Yes, use vegetable broth in place of chicken broth.
• How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to keep it moist.

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