Rice-A-Roni, the San Francisco Treat. Rice-A-Roni, the flavor can’t be beat. Would you believe Rice-A-Roni really did start in the Mission District of San Francisco? It began as a pasta factory in 1912. Rice was added to their Macaroni in 1934, but still no Rice-A-Roni as we know it today. It wasn’t until 1958 that the founder’s son, Vince De Domenico, thought to add dry chicken soup mix to the boxed rice and macaroni that Rice-A-Roni was born.
We didn’t eat Rice-A-Roni growing up despite its existence and convenience. My parents rarely opened a box of anything. I was in high school before I discovered that you could get spaghetti from a can. I don’t think tasted Rice-A-Roni until I was grown and on my own. It made for a quick, easy side to many a chicken dish. These days, I don’t use the box, but I do use a recipe based on that San Francisco dish.
1/2 cup Vermicelli
2 tablespoons Butter
1 cup Long Grain White Rice
1 cup Chicken Stock
1 3/4 cup Water
3 teaspoons Granulated Chicken Bouillon
1/2 teaspoon Italian Seasoning
1 teaspoon Dried Parsley
Dash Garlic Powder
Break the pasta into smaller pieces, about 1/2-inch long. Set aside.
In a large skillet, melt butter. Once the butter is melted and beginning to foam, add the broken pasta and rice. Cook, stirring constantly, until lightly brown.
Add the chicken stock, water and all the seasonings. Bring to a boil. Reduce heat to low and cover.
Cook 15-20 minutes, stirring occasionally, until liquid is absorbed and the rice is fluffy.
Remove from heat and fluff with a fork before serving.