Beef Flavored Rice & Pasta Side Dish

A popular boxed rice and pasta side dish is promoted in commercials as a treat from the city known by the nickname "The City by the Bay."

This boxed side dish was introduced in 1958 by the DeDomenico family in San Francisco, California. You can still find it on store shelves today.

This side dish is incredibly versatile, and most people appreciate the flavor and blend of rice and noodles together in one dish. It can be served alone or combined with other ingredients to make a "one-pot" meal.

Approximately 30 years ago, I used this box side dish to create my "Dinosaur Eggs" recipe.

The homemade version is simple, and what I like most is that you control the amount of sodium in the recipe.

Here is the homemade version I use.

Ingredients

• ½ cup long-grain white rice (uncooked)

• ½ cup broken thin spaghetti, broken into small pieces

• 2 tablespoons unsalted butter

• 2½ cups beef broth (low-sodium recommended)

• 1 teaspoon beef bouillon powder (or 1 bouillon cube, crumbled)

• 1 teaspoon onion powder

• ½ teaspoon garlic powder

• ½ teaspoon Worcestershire sauce

• ½ teaspoon low-sodium soy sauce

• ¼ teaspoon black pepper

• ¼ cup finely chopped carrots - optional,

  

  

Instructions

In a large skillet or saucepan, melt the butter over medium heat. Add the rice and broken vermicelli. Stir frequently for 4-5 minutes until the pasta turns golden brown and the rice is lightly toasted. Don't skip this step, as it enhances the flavor —watch closely to avoid burning.

Stir in the onion powder, garlic powder, Worcestershire sauce, soy sauce, black pepper, and carrots (if using). Pour in the beef broth and beef bouillon. Bring to a boil over medium-high heat, stirring to dissolve the bouillon.

Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the rice and pasta are tender and the liquid is fully absorbed. Stir occasionally to prevent sticking. If it seems too dry, add a splash more broth; if too wet, uncover for the last 5 minutes.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork, taste, and adjust salt if needed. Serve hot as a side with grilled steaks, roasted chicken, or veggies.

Tips

• To break the pasta into small pieces, put it in a plastic bag and hit it with a rolling pin or meat tenderizer

• Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat with a bit of broth to restore moisture.

• Variations: For a chicken version, swap beef broth and bouillon for chicken. Use vegetable broth for a meat-free option.

• Why it's better than the box: Fresher taste, less sodium (about 40% less if using low-sodium ingredients), and no artificial flavors. It's also cheaper—under $1 per batch!