Savory, nutty, and perfect with grilled meats and veggies.

This Chicken Rice-A-Celli is a delightful blend of tender rice and toasted vermicelli, cooked to perfection in savory chicken broth. The toasting process adds a rich, nutty flavor, while the seasonings—onion powder, garlic powder, and parsley—enhance the dish with aromatic goodness. The shredded chicken infuses the rice with a hearty taste, making it a comforting and satisfying dish. Serve it alongside roasted vegetables, a fresh garden salad, or grilled meats for a well-rounded meal. Its versatility and deliciousness make it a favorite for both family dinners and entertaining guests.

Ingredients

• 1 cup long-grain white rice
• 1/2 cup broken vermicelli or thin spaghetti
• 2 tablespoons unsalted butter
• 2 cups chicken broth
• 1 cup cooked, shredded chicken
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• Salt and pepper to taste
• Optional: 1/4 cup grated Parmesan cheese

Directions

1. Toast the Rice and Pasta
   • In a large skillet, melt the butter over medium heat.
   • Add the rice and broken vermicelli or spaghetti to the skillet.
   • Stir constantly for about 5-7 minutes, until the rice and pasta are golden brown.
2. Add Broth and Seasonings
   • Carefully pour in the chicken broth and bring to a boil.
   • Add the shredded chicken, onion powder, garlic powder, dried parsley, salt, and pepper.
3. Simmer
   • Reduce the heat to low and cover the skillet with a lid.
   • Simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
4. Finish and Serve
   • Fluff the rice with a fork and stir in the optional grated Parmesan cheese, if desired.
   • Serve hot, as a delicious side dish or a comforting main course.