I keep a bag of vermicelli broken into very small bits, and use it when I occasionally make rice pilaf - a homemade, and way better, version of the San Fransisco treat.
Tomato rice pilaf
- In 1 tb of melted butter and 1 tb of olive oil, saute 1/2 cup broken vermicelli (or capellini) bits.
- Add two shallots finely diced. (You could leave this out if you were looking for steps to skip.) Saute until transparent.
- When pasta has darkened and is golden brown, add 1 1/2 cup rice. Saute until rice begins to brown lightly. Don't walk away while doing this.
- Add 1/3 cup tomato paste. Stir until coated.
- Add one clove of finely grated garlic, 1 tsp chili powder, 2 tsp kosher salt and pepper to taste. Stir.
- Pour 3 cups of liquid over pasta and rice. You could use water (season it well) or stock or a combination of both.
- Cover and bring to a boil. Turn heat down and simmer for 20-25 minutes.
If you are in the mood for something a little spicier, add a few dashes of hot sauce or chopped jalapeno.