My brother and I always looked forward to when Mama would make Rice-a-Roni to go with supper. She always made the chicken flavor and would often add green peas to it. When I stopped buying boxed foods years back I had to come up with my own version and I make it at least once a week to go with whatever we are having. I do buy the packaged vermicelli, mine is sold where you buy broth and bullion cubes in the store. You would think it would be with the pasta, but that's whe ... re mine is. It's simple and a really good side dish.

Remember that old jingle for Rice-a-Roni? There ain't no tellin' how many times I skipped around the house and yard singing it. My husband laughs at me often as I find myself singing along with commercials now and then. They just find a way to get stuck in your head sometimes. I think I learned to spell bologna from that old Oscar Mayer commercial. I can even remember Nannie Polly singing along with the Juicy Fruit commercial, I guess it runs in the family. Funny how we do things without even knowing we are doing them at the time. Sometimes Nannie would be overheard saying something and when we would ask what she was saying she would just say "Oh, I was just thinking out-loud to myself". I suppose we are all guilty of that at times too. short wedding of the wedding

Vermicelli Rice with Peas

2 T. butter
1/3 C. vermicelli
1 C. long grain white rice
1 2/3 C. chicken broth
3/4 C. water
3/4 C. frozen green peas
salt and pepper to taste

Melt the butter in a pot over med. high heat. Add the vermicelli and cook, stirring, for 1 minute as it will begin to brown and smell nutty. Add the rice and cook, stirring, for an additional minute. Add the broth and water and bring up to a boil. Reduce the heat to low, add the peas, cover and cook for 25 minutes. Uncover and continue to cook for 5-7 minutes. Fluffing the rice with a fork and seasoning with salt and pepper to taste before serving.