Homemade Gluten Free Rice A Roni Style Dinner

INGREDIENTS

For the dry mixes 1 1/2 cups (270 g) long grain rice (brown or white)

3 oz

gluten free spaghetti (or gluten free vermicelli noodles), broken into 1-inch pieces

3 tbsp

(15 g) nutritional yeast flakes

2 tsp

dried onion flakes (can substitute 1 teaspoon onion powder)

1/2 tsp

garlic powder

1/2 tsp

dried parsley

1/2 tsp

dried thyme

1/4 tsp

kosher salt

1/8 tsp

turmeric

For cooking 2 tablespoons (28 g) unsalted butter

1 tbsp

extra virgin olive oil

1 lb

skinless boneless chicken breasts, cut into 1-inch square pieces (optional)

to 3 1/2 cups (24 to 28 fluid ounces) water (depending upon the type of rice used)