Homemade Rice-A-Roni

5 from 8 votes

Delicious stovetop rice pilaf with a bit of pasta. This homemade rice is a copycat version and will remind you of the store-bought Rice-A-Roni.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 20

Rest Time 5

Total Time 30

Servings people

Calories 207kcal

Place butter, rice, and pasta into a large saucepan over medium heat
3 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.

- 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.