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Tuesday, November 1, 2011

Homemade Rice-A-Roni

 

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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.

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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!}

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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.

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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!

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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.**

Briana_signature

3 SWEET COMMENTS::

April@ Natural Nester said...

Can you get chicken bouillon cubes that don't have all the yucky additives? Or can I just leave those out? We don't use chicken bouillon bc of all the MSG, but I really want to try this!!! We like Rice-a-Roni too, but I quit buying it just for the reasons you mentioned!

Sweet Peas and Bumblebees said...

I was thinking the same thing as I made this recipe....next time I make it I'm going to try adding either chicken base (I need to check the ingredients) or add a little extra chicken broth. If anyone finds something that works, let me know...I'm always tweaking recipes and would LOVE to make this recipe even more chemical free! =)

Kimberly @ The Brown Eyes Have It said...

That is great! Can you tell me about how much it makes, how many servings? Part of the reason I stopped buying it, along with the ones you said, is because my family eats two boxes per meal and it started costing too much. But this is awesome! I would love to have it portioned out for my family and just ready to throw together. Thanks!!

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