This Homemade Rice-a-Roni is a delicious stovetop rice pilaf that's a perfect side dish for everyday meals. Ready in just 30 minutes means you've got a flavorful dish made from scratch in no time!
Easy rice dish
Have you ever had a box of Rice-a-Roni? They are so fast, easy, and full of flavor. Well, guess what? So is this homemade version! However, when you make something from scratch, you're in control of the ingredients. There's nothing extra added here.
This is recipe is a stovetop rice pilaf made with just a few simple ingredients. It also has a bit of pasta added. A traditional rice and pasta dish usually uses vermicelli pasta, but since I find it hard to find, I've opted for thin spaghetti.
This rice is very versatile. Use your favorite chicken broth, beef broth, turkey broth, or even veggie broth. I like to use my homemade broth and no matter what kind I use, it adds so much flavor.
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Rice - Use regular long-grain white rice or basmati rice.
- Pasta - If you have access to Vermicelli, use it. I've opted for thin spaghetti because it's readily available. You'll need to break the pasta into little ½-inch pieces.
- Butter - The butter is used to brown the rice and pasta. I've used salted butter. If you want to make this dairy-free, you can use olive oil or another oil of your choice.
- Broth or Stock - Use whatever you have available. I typically use my homemade chicken broth.
- Seasoning - Garlic powder, onion powder, and salt.
- Fresh Parsley - Fresh parsley is added once everything is fully cooked. It adds a bit of freshness, color, and flavor. Dried parsley can be used if fresh isn't available.
Step-by-step directions
How to make it
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Place butter, rice, and pasta into a large saucepan over medium heat
- Cook until pasta is nicely browned.
- Add stock and seasoning. Stir and bring to a simmer. Once simmering, place the cover on the saucepan and simmer for 20 minutes.
- Turn off the heat and leave the lid on for 5 minutes.
- Remove the lid and stir in parsley.
- Serve hot.
Recipe tips
- A lot of the flavor comes from the butter browning with the rice and pasta. You want it nicely browned, but not burnt. Keep a close eye on your pan during this time.
- If using a broth that already has added salt, use about a ¼ of a teaspoon of salt. You can always sprinkle a bit more salt on the dish once it's fully cooked if needed.
- Allow the rice to sit for 5 minutes with the heat off and the lid on after the rice is done. This will allow the rice to continue absorbing any remaining liquid in the pan.
Frequently asked questions
This homemade rice pilaf will last 3-5 days when covered and refrigerated. To use, microwave until heated through.
You can just use water, but you will be missing a lot of the flavor that comes from the broth. If using just water, add additional spices.
Serving suggestions
This homemade rice dish goes perfectly with so many main dishes. Some favorites to choose from include:
More delicious side dishes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious sides!
Homemade Rice-A-Roni
Equipment
Ingredients
- 3 tablespoons butter (salted butter)
- 1 cup long grain rice
- ¼ cup thin spaghetti (broken into small pieces)
- 3¼ cups stock (chicken, beef, turkey or vegetable)
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon fresh parsley (chopped, optional)
Instructions
- Place butter, rice, and pasta into a large saucepan over medium heat3 tablespoons butter, ¼ cup thin spaghetti, 1 cup long grain rice
- Cook until pasta is nicely browned.
- Add stock and seasoning. Stir and bring to a simmer. Once simmering, place the cover on saucepan and simmer for 20 minutes.3¼ cups stock, ½ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
- Turn off the heat and leave the lid on for 5 minutes.
- Remove the lid and stir in parsley.1 tablespoon fresh parsley
- Serve hot.
Notes
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- Be certain to break the pasta into small ½-inch pieces
- A lot of the flavor comes from the butter browning with the rice and pasta. You want it nicely browned, but not burnt. Keep a close eye on your pan during this time.
-
- If using a broth that already has added salt, use about a ¼ of a teaspoon of salt. You can always sprinkle a bit more salt on the dish once it's fully cooked if needed.
-
- Allow the rice to sit for 5 minutes with the heat off and the lid on after the rice is done. This will allow the rice to continue absorbing any remaining liquid in the pan.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Ethel says
This looks so good.. I will be making it soon and will let you know how it turns out. Thanks for the recipe.
Kathy says
Great! Enjoy 🙂