San Francisco Rice Recipes

A HOMEMADE SAN FRANCISCO TREAT: CHICKEN VERMICELLI RICE

Steps:

• Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
• Pour water over the rice mixture. Stir chicken bouillon, parsley, garlic powder, and onion powder into the water; bring to a boil, place a cover on the saucepan, reduce heat to low, and cook until the water has absorbed into the rice and pasta, about 25 minutes.

SAN FRANCISCO RICE

Steps:

• Combine the seasoning mix ingredients throughly in a small bowl.
• Makes 3 tablespoons plus 3/4 teaspoon.
• Heat oil in a 12 inch skillet over high heat until very hot, about 4 minutes.
• Add the rice, spaghetti,onion,celery,butter,and, 2 tablespoons of the seasoning mix.
• Stir well and cook, shaking the pan and stirring occasionally, until the rice and spaghetti are golden brown, about 6 minutes.
• Add the sesame seeds and the remaining seasoning mix.
• Stir well and cook 2 minutes.
• Add the garlic and cook, stirring occasionally, until the rice and spaghetti are brown, about 3-5 minutes.
• Stir in the parsley and chicken broth and water, cover the skillet, and bring to a boil over high heat.
• Reduce the heat to low and simmer 12 minutes.
• Remove from heat and let the skillet sit, covered for 8 minutes.
• This is a great side dish to accompany almost any kind of meat, poultry or fish.

SAN FRANCISCO PILAF

Steps:

• Combine the chicken broth, butter, salt and pepper in a medium saucepan over medium-high heat. Bring to a simmer, cover, then hold at a low simmer over medium-low heat.
• Meanwhile, heat the olive oil over medium-low heat in a high-sided, lidded saute pan. Add the vermicelli and cook, stirring constantly, until golden brown all over, 5 to 6 minutes. Add the rice and cook, stirring, until the grains turn from pale white to bright white, 5 to 7 minutes.
• Carefully pour the simmering broth mixture over the rice and vermicelli. Scrape down the sides of the pan, making sure that all of the rice is submerged in broth. Bring to a low simmer, cover and cook for 15 minutes. Remove the lid and continue cooking until all of the liquid is absorbed, about 5 more minutes.
• Add the parsley and fluff the pilaf with a fork. Season with salt and pepper. Transfer to a serving dish and serve hot.

CALIFORNIA-STYLE SPANISH RICE

Steps:

• In a large skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute onion until tender. Remove and set aside. , In a small skillet, heat oil over medium heat. Add rice; cook and stir until golden brown. Reduce heat; stir in broth. Cover and simmer for 20 minutes. Stir in the bacon, onion, peppers and tomatoes. Cover and simmer 25-30 minutes longer or until rice is tender and most of the liquid is absorbed.

SAN FRANCISCO CHICKEN

Steps:

• Brown chicken breasts in a small amount of oil.
• Remove from pan and add garlic, soy sauce, brown sugar and 1 cup of the chicken broth.
• Stir to mix and return chicken to pan and cover.
• Simmer until the chicken is done (about 15 minutes).
• Remove chicken from pan and add remaining half cup of broth which has been mixed with cornstarch.
• Bring to a boil to thicken sauce and return chicken to the pan, coating it well.