Frisco Rice

Makes 4-6 servings

This is a homemade version of that San Francisco treat Rice-a-Roni®. An exotic combination of rice, pasta, and Italian spices that will have your guests asking for seconds and your kids for thirds.

Ingredients *

2 TBS Butter

1/3 C Vermicelli (broken into 2 inch lengths)

1 C Long Grain Rice

2 Cloves Garlic (minced) *

2 ½ C Water

2 Chicken Bouillon Cubes

1 ½ tsp Dried Parsley

5 grinds Pepper

You will only need a small amount of vermicelli for this recipe (~1/8 lb.).  Break up the vermicelli into 2 inch lengths until you have 1/3 C.

In a medium saucepan with a tight fitting lid, melt the butter over medium high heat until it just starts to bubble.  Add the rice and vermicelli to the hot butter until it starts to turn a pale brown color (see photo). Add the garlic and cook for another 30 seconds. 

Add the water, bouillon cubes and parsley.  Bring up to a simmer, reduce the heat to low, cover and simmer for 20 minutes or until the rice is soft and tender.

* Pronto Substitutes

Chicken Bouillon Cubes – Use Beef or Vegetable Bouillon in place of the Chicken Bouillon Cubes.

To print a copy of this recipe go to Frisco Rice.

Italian White Chili

Makes 6 one-cup servings

This is an Italian version of a classic southwestern recipe that will challenge your taste buds while bringing back fond memories at the same time.  Serve with a loaf of crusty Italian bread and you have a meal that the whole family will enjoy, especially on a cool fall evening.

Ingredients

2 Tbsp. Olive Oil

1 medium Onion, chopped
2 tsp (2 cloves) minced Garlic
1 lb. boneless Chicken Breasts
1 tsp Dried Parsley
1/8 tsp Crushed Red Pepper Flakes
1 Tbsp. White Balsamic Vinegar *
2 15 oz. cans Cannellini Beans, undrained *
1 can (14-1/2 oz.) reduced-sodium chicken broth
1 can (4 oz.) chopped Green Chilies, undrained
1 tsp. ground Cumin
1-1/2 cups Italian Cheese Blend
2 Tbsp. fresh Cilantro or Italian Parsley (chopped)
1 Loaf of crusty Italian Bread (optional)

Ingredients

1. Dice the onion and cut up the chicken into bite-sized pieces.  Heat the olive oil in large pot on medium-high heat. Add the onions and cook for 1 minute, then add the chicken, and garlic; cook 6 additional minutes or until chicken is cooked through (smash a big piece in the pot and make sure it is no longer pink on the inside), stirring frequently.

2. Add the dried parsley, crushed red pepper flakes, vinegar, beans (do not drain, this will help thicken the chili), chicken broth, chopped chilies and cumin. Bring to a boil. Reduce the heat to medium-low and simmer for 10 min., stirring occasionally.

3. Serve in bowls with some crusty Italian bread and top it with the Italian cheese blend and either fresh cilantro or Italian parsley.

* Pronto Substitutes

White Balsamic Vinegar – Use White Vinegar in place of the White Balsamic Vinegar.  Do not use classic balsamic vinegar, ehe dark caramel color will adversely affect the color of the dish and impart too strong a flavor.

Cannellini Beans – Replace with Great Northern Beans

White Balsamic Vinegar is made in Italy in the same manner as classic Balsamic Vinegar: The grapes are cooked under pressure which prevents the vinegar from caramelizing and taking on the dark rich color of a traditional balsamic. The vinegar is then aged only one year in barrels that are not charred, so that the white color of the grape remains. It has a lighter, distinctive flavor than traditional balsamic vinegar.  White balsamic vinegar is used for aesthetic reasons, so as not to color sauces/dressings. It’s primarily used in salads and perfect for pasta salads.  

To print a copy of this recipe go to Italian White Chili.