This is a homemade copycat version of that famous commercial San Francisco pasta and rice mix. It is made easily from basic items in your cupboard, and the method is very similar to the box mix. If you need just a side dish, simply omit the chicken. Vegetarians may omit the chicken and substitute vegetable broth. Feel free to add different or more vegetables. It is a good recipe for using bits of leftover veggies. If the veggies are already cooked, add them at the very end with the chicken, cover, and let sit until warmed through.
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time:: 5 minutes
Total Time: 40 minutes
Yield: 2 to 4 servings
Ingredients:
- 1/2 cup vermicelli pasta, broken into small pieces (about 40 strands)
- 3/4 cup raw long grain rice
- 1/4 cup finely minced onion
- 2 Tablespoons butter, margarine or olive oil
- 1 (10.5-ounce) can chicken broth, plus enough water to make 2 cups of liquid
- 1 chicken bouillon cube (or 1 teaspoon bouillon granules or paste)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon turmeric
- 1/2 cup frozen sweet green peas
- 1-1/2 cups leftover or rotisserie cooked chicken, cut into bite-sized cubes (may substitute canned chicken)
- 1/4 cup diced roasted red peppers
- Grated Parmesan cheese and chopped parsley for serving
Preparation:
In a deep covered skillet, lightly toast the pasta, rice, and onions in butter, margarine or olive oil, stirring often until pasta is golden.
Add chicken broth, bouillon, salt, poultry seasoning, turmeric, and peas. Stir and bring to a boil. Cover, reduce heat to low, and simmer about 20 minutes (no peeking!) until all liquid is absorbed and rice is cooked.
Stir in chicken and roasted red peppers. Cover and let rest for 5 minutes to heat through. Garnish each serving with a generous portion of grated Parmesan cheese and chopped parsley.
Yield: 2 to 4 servings
Cupboard Chicken Pilaf Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Add chicken broth, bouillon, salt, poultry seasoning, turmeric, and peas. Stir and bring to a boil. Cover, reduce heat to low, and simmer about 20 minutes (no peeking!) until all liquid is absorbed and rice is cooked.
Stir in chicken and roasted red peppers. Cover and let rest for 5 minutes to heat through. Garnish each serving with a generous portion of grated Parmesan cheese and chopped parsley.
Yield: 2 to 4 servings
Cupboard Chicken Pilaf Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
