Homemade Rice-A-Roni
This is our standard rice side for those meals that need something a little more interesting than plain white rice. It takes no more time than the boxed stuff and only a teeny bit more effort (teeny as in you have to find your bottle of parsley flakes in the back of the spice cabinet). I really really want to make this with those little star pastas you put in soup. I think the kids would love it, will someone be my guinea pig and try it? I fear rejection…
Homemade Rice-a-Roni or Rice Pilaf
Serves 6, Prep: 5 min, Cook: 15 min- ¾ cup long grain white rice
- ½ cup small pasta shape, like broken fideo, spaghetti, angel hair, etc…
- 1-3 tbsp butter, depends how much fat you want, I usually use a tbsp of Better Butter
- 14 oz no fat, low sodium chicken broth
- 1 tsp low sodium chicken base
- 1 tsp dried parsley flakes
- ½ tsp garlic powder (optional)
- Preparation is the same as stated on the box of Rice-a-Roni. Melt the butter in a pan and saute the rice and pasta until lightly browned.
- Add the chicken broth, base, parsley and garlic if desired. Add any other seasonings if you would like. I add about a 1/2 tsp of salt here as well but remember your chicken broth and base will have some salt in them as well. Sometimes I add a little thyme or sage depending on the meal as well.
- Bring to a boil and cover, then reduce heat to low. Cook 15 minutes without lifting lid.
- Prepare veggies for dinner while rice is cooking. After 15 minutes check to see if all liquid has been absorbed and fluff rice with a fork. If the rice is tender but it is still a little wet just let it sit on low with the lid off for a few minutes.


June 12th, 2008 at 9:06 am
I’ve never had rice-a-roni (I know, gasp!) but all of a sudden I want what you’ve described. It sounds fun and interesting.
I have to say though — in my household Garlic is never optional LOL it is a requirement!
Have a great day!
Kristin
October 19th, 2008 at 4:35 pm
My kids love Rice-a-Roni and I’d much rather serve this than the boxed stuff - less sodium! Thanks!!!
December 29th, 2008 at 6:23 pm
Love this! I made it in a large tub and broke up the spaghetti noodles in the food processor.
Packed up 1 1/2 cups into sandwich bags and then stored inside a large sealed “bin” for future use.
I love being able to make our own - without the PRESERVATIVES and MSG! Great recipe - am making it tonight!!
January 18th, 2009 at 12:38 am
I love Rice-a-roni but I hate all the sodium. One thing I do is dice up a carrot and a rib of celery as well, makes it just a little better.