Homemade Rice-A-Roni

 

We LOVE Rice-A-Roni at our house!  It tastes delicious and it so easy to make.  Yet, I’ve recently started paying closer attention to ingredients and was disappointed by all of the “junk” that is listed on the ingredients list…

HYDROLYZED CORN GLUTEN, NIACIN*, DISODIUM GUANYLATE, DISODIUM INOSINATE, FERRIC ORTHOPHOSPHATE, FERROUS SULFATE, THIAMIN MONONITRATE, TURMERIC EXTRACT, FOLIC ACID, RIBOFLAVIN.

Seriously….what is that stuff?!?!

So, I was ecstatic when I came upon a homemade Rice-A-Roni recipe as I was browsing through Pinterest one day.  What’s amazing about this recipe is that I know exactly what goes into it.  And…it doesn’t take any longer to make than the original boxed version.  I seriously {HEART} this recipe!

Ready to make your own?

Over the last couple of months, I’ve altered the recipe to make it a little easier.  To see the original recipe, go here.

Using a food processor, break up a handful or so of spaghetti noodles.  {The food processor works wonders for this process and breaks the noodles down to the perfect size!}

Combine your long grain rice, broken spaghetti noodles, and butter in a large skillet.  Stir over medium heat until rice and pasta are lightly browned.

Add the chicken broth, bouillon cubes, parsley, and garlic.  Bring to a boil and cover.  Reduce heat to low and cook 15 minutes. 

Serve immediately and enjoy!

To make life even easier, I’ve measured out the rice and noodles and put them into a ziplock bag.  Now when I’m short on time, all I have to do is add the chicken broth and the spices…..so easy!

 

Homemade Rice-a-Roni

• ¾ cup long grain white rice
• ½ cup small pasta shape, like broken spaghetti
• 1-3 tbsp butter
• 2 C. low sodium chicken broth
• 2 cubes chicken bouillon
• 1 tsp dried parsley flakes
• ½ tsp garlic powder
• salt and pepper to taste

1. Melt the butter in a pan and saute the rice and pasta until lightly browned.
2. Add the chicken broth, bouillon cubes, parsley and garlic.
3. Bring to a boil and cover, then reduce heat to low. Cook 15 minutes without lifting lid.
4. After 15 minutes, fluff with a fork and serve.

**The chicken broth and bouillon can be substituted for beef.**