Chicken rice mix
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A pint jar of rice, vermicelli and seasonings that toasts and simmers in a skillet into a savory chicken rice side dish. A handy pantry staple or gift.
Ingredients
Dry mix
- 1 cup long-grain white rice
- ½ cup broken vermicelli or thin spaghetti pieces
- 2 tablespoons powdered chicken bouillon
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon celery seed (optional)
- ¼ teaspoon black pepper
- ½ teaspoon paprika
To cook
- 2 tablespoons butter
- 2¼ cups water (or chicken broth)
Equipment
- pint jars
- skillet
Directions
- Mix the dry ingredients in a pint jar and close it.
Notes
To cook: melt 2 tablespoons butter in a skillet over medium heat. Add the mix and toast 2 to 3 minutes until the pasta is golden. Add 2¼ cups water and bring to a boil. Cover, lower heat, simmer 15 to 20 minutes until liquid is absorbed. Rest covered about 5 minutes, then fluff with a fork. Keep the lid on while simmering. Frozen peas or corn can go in during the last few minutes.
Storage: sealed jar in a cool, dry pantry up to 6 months; the seasoning fades before the rice and pasta do.
Nutrition
Serving: 71g | Calories: 278kcal | Carbohydrates: 48g | Protein: 5.8g | Fat: 6.6g | Saturated Fat: 3.9g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 1025mg | Potassium: 119mg | Fiber: 1.3g | Sugar: 1.1g | Vitamin A: 322IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 2.3mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 4 servings from the whole mix with 2 tablespoons butter; long-grain white rice counted as dry long-grain white rice, ½ cup broken vermicelli or thin spaghetti pieces (the first choice counted), powdered chicken bouillon counted as beef bouillon powder. Brands and portions vary, so use it only as an approximation.
