Chicken Rice

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Chicken Rice 500

Chicken Flavored Rice

Serves 6-8

1 cup long grain white rice

1 cup angel hair pasta (vermicelli), broken into tiny pieces

4 Tbsp butter

5 cups water

5 tsp Knorr Chicken Bullion powder

2 tsp dried parsley flakes

1 Tbsp onion powder

1 tsp granulated garlic or garlic powder

Melt butter in a large saucepan over medium heat. Add rice and vermicelli. Stir regularly to make sure the rice and pasta don't burn. Cook until the pasta is light brown.

Add water and spices, stirring well.

Turn heat to high and bring mixture to a boil. Once it boils, turn heat to low and cover pan with a lid. Cook 15 minutes or until all the water is absorbed.

Notes: If you only have spaghetti noodles instead of vermicelli, you can substitute those instead.

I buy the rice, pasta, butter and spices in bulk from Sam's Club. They also carry the chicken bullion powder, but I get mine at Walmart in a large container (2.2 lbs). The price per

ounce is about the same, and the one from Walmart has a screw-on lid, which I prefer.

This costs me about .50 to make.

Flourish 1

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