This is the homemade, preservative-free version of a boxed mix that was very popular in the 60s and 70s It was always advertised as “The San Francisco treat” and the video always showed smiling people riding in cable cars. Now, I’ve never been, but several friends who have been to San Francisco said no one ever offered them this dish, but I guess it made for great advertising because I still remember it all these years later. All of that aside, it is tasty, quick to make and filling, so it checks all of the boxes. I personally think it tastes better as a leftover that second day after the flavors have a chance to live in the fridge overnight…and Husband loves this one and he’s not usually a big fan of rice dishes, so give it a try and let me know what you think.
(makes 4 servings)
2 tablespoons butter
2 ounces vermicelli pasta OR spaghetti
1 cup long grain rice
3 cups chicken broth
1⁄2 teaspoon Italian seasoning 1 teaspoon dried parsley
1⁄4 teaspoon garlic powder
1. In a large skillet that has a lid, melt the butter over medium heat. Break up the pasta into approximately 2 inch pieces. Add the broken pasta and the rice to the skillet and cook, stirring constantly, until they are lightly browned.
2. Add the chicken broth, Italian seasoning, parsley and garlic powder. Bring the mixture to a boil, then reduce the heat to low and cover the pan.
3. Cook over low heat for 15-20 minutes until all of the liquid is absorbed.