Rice a Munee

  • Level: Easy
  • Total: 32 min
  • Prep: 7 min
  • Cook: 25 min
  • Yield: 6 to 8 servings
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1 tablespoon olive oil

2 tablespoons unsalted butter

1 cup broken vermicelli

2 cups basmati rice

3 ounces prosciutto, chopped

1 cup diced yellow onions

1 red bell pepper, diced

2 tablespoons minced garlic

3/4 cup frozen peas

1/2 cup white wine

3 1/2 cups chicken stock

Salt and freshly cracked black pepper


  1. In a large saucepan or skillet with a lid, heat oil and butter over medium-high heat. Add in the vermicelli and rice and saute until lightly browned. Add in prosciutto and saute 2 minutes more. Stir in onion and peppers, and saute for another 2 minutes. Add the garlic and peas, saute for 1 more minute and deglaze with white wine. Pour in the chicken stock, bring mixture to a simmer, cover and cook for 18 to 20 minutes or until liquid is absorbed and rice is cooked. Season with salt and pepper, if needed. Transfer to a serving bowl and serve immediately.
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