Dairy-Free Homemade Chicken Rice-A-Roni
Savor the comforting, homemade flavors of this **Dairy-Free Homemade Chicken Rice-A-Roni**—a wholesome twist on the classic boxed favorite! Made with tender bites of chicken, nutty vermicelli pasta, and fluffy long-grain rice, all simmered to perfection in a fragrant blend of chicken broth, aromatic spices, and garden-fresh vegetables like carrots and celery, this recipe delivers maximum flavor with minimal effort. Perfect for weeknight dinners, this 45-minute, one-skillet dish is not only delicious but also dairy-free, making it a great option for allergy-friendly meals. Serve it as a hearty main course or as a flavorful side to elevate any meal. Whether you're cooking for family or meal-prepping for the week, this easy, homemade rendition of chicken rice-a-roni is sure to become a go-to favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 cup vermicelli pasta
- 1 cup long grain white rice
- 1 pound boneless skinless chicken breast
- 4 cups chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium carrot, finely diced
- 1 stalk celery, finely diced
Instructions
Cut the boneless skinless chicken breast into small bite-sized pieces.
In a large skillet, heat the olive oil over medium heat.
Add the vermicelli pasta and cook, stirring frequently, until the pasta is golden brown. This should take about 3-4 minutes.
Add the rice to the skillet with the browned pasta, stirring to coat the rice in the olive oil.
Pour the chicken broth into the skillet and stir in the onion powder, garlic powder, dried parsley, salt, and black pepper.
Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer.
After 10 minutes of cooking, add the diced carrot and celery. Stir gently to combine.
Add the chicken pieces to the skillet, ensuring they are submerged in the liquid.
Cover the skillet again and continue to simmer for an additional 15 minutes, or until the rice is tender and the chicken is cooked through.
Once cooked, fluff the rice with a fork and serve warm. Adjust seasoning with additional salt and pepper to taste if needed.
Nutrition Facts
Calories |
2097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 3772 mg | 164% | |
| Total Carbohydrate | 239.1 g | 87% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 9.4 g | ||
| Protein | 173.7 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2501 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
