I added some vermicelli so it is more like those box mixes you get at the store. You know which ones I'm talking about!
This has become a weekly staple around here and I make it at least once a week.
Here's what you need:
1 Tbs. canola or vegetable oil
1 Tbs. Butter
1 cup rice, I use a long grain white
1/3 cup spaghetti, broken into 1 inch pieces
1-1/2 Tbs. chicken bouillon
3 Tbs. soy sauce, I always use a reduced sodium
1 tsp. granulated garlic
1 tsp. onion powder
2-3 green onion, minced
3 cups water
In a medium pan saute the rice and vermicelli in the oil and butter until it starts to brown, about 3 - 5 minutes.
Add the water, soy, and spices and stir. Cover and bring to a boil.
Reduce to a simmer and cook for 25 - 30 minutes or until all the water has evaporated and the rice is tender.
Fluff with a fork and add the minced green onions.
Serve with any type of meat. Great with Chicken and Pork.
Serves 6 - 8
Here the handy printable - Rice & Vermicelli