Chicken Rice
Again, at the pantry, we had a lot of Fideo pasta — those thin little noodles that look like they belong in soup but somehow multiply in every donation box. People kept saying they didn’t know what to do with it. So I started experimenting, turning it into homemade Rice‑A‑Roni‑style mixes in Beef, Chicken, and Spanish Rice flavors.
The Chicken version quickly became the crowd favorite — simple, cozy, and nostalgic. It reminded everyone of those quick weeknight dinners from the box, only fresher and made with what we already had on hand.
That’s the beauty of pantry cooking: taking what’s available and making it feel like comfort food again. So today, I’m sharing the recipe that won everyone over — the Chicken Rice Struggle — so you can recreate it at home with just a handful of ingredients and a little butter magic.
Chicken Rice
1 cup of rice
1/2 cup of fideo pasta (broken vermicelli)
2 tsp chicken bouillon or 3 bouillon cubes
2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp parsley
1/4 tsp pepper
1/8 tsp turmeric
1/8 tsp celery seed
2 tbsp oil or butter
1 carrot, peeled and diced
2 3/4 cups water
In a medium pan, add oil and carrot; sauté for 2-3 minutes. Add the pasta/rice and cook till pasta is light brown and smells nutty. Add the spice pack and water. Bring to a boil. Cover and turn to low; cook for 20 minutes. If you want to turn this into a meal, add a cup of cooked chicken and a handful of broccoli.
If you want to make kits as we did. Put your rice and pasta in a bag or jar. Put the bouillon and spices in a bag.
Other Recipes That Use Fideo Pasta:
Recipes That Could Use Fideo Pasta:
It's a comfort to always find pasta in the cupboard and garlic and parsley in the garden.
- Alice Walters
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