Rice a Roni Copycat
Have you ever thought about making your own Rice-A-Roni at home? You know, that classic “San Francisco Treat” from back in ’58. Flavors like chicken, beef, Spanish – it’s the go-to quick fix side dish for many.I’m telling you, trying a homemade version is where it’s at. Why stick to the store-bought stuff when you can be the flavor maestro? Customize it to your liking, make it as healthy as you want – you’re in control. And here’s the cool part – making your own Rice-A-Roni is like a kitchen adventure. Spices, textures, the whole shebang – it’s your playground. Plus, there’s something oddly satisfying about stirring up a pot of goodness in your own kitchen. So, next time you’re cruising the grocery aisles, think about grabbing some rice, pasta, and your favorite spices. Dive into the world of homemade Rice-A-Roni, and trust me, you’ll be savoring that bowl of satisfaction.
Ingredients:
- 2 tbsp butter
- 2/3 cup long-grained rice
- 1/3 cup vermicelli or angel hair pasta broken into small pieces
- 2 1/2 cups sodium-free chicken broth or stock
- 1/2 tsp salt
- 2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp turmeric
- 1tbsp chicken bouillon
- 1 tablespoon freshly chopped parsley (optional) or 1/2 tbsp dried parsley
- Salt and pepper to taste
Preparation:
- In a pan, melt the butter over medium heat. Add the rice and vermicelli, sauté in the butter, continuously stirring until the rice and vermicelli is very lightly browned. This process should take no more than five minutes.
- Pour in the water or chicken broth, add the seasonings, and mix the rice evenly into the broth. Reduce the heat to low, cover the pan, and cook the rice for 15 minutes.
- Towards the end of the 15 minutes, the liquid should be significantly reduced, and the rice should be close to cooked. If not, you may need to slightly increase the heat, but avoid overdoing it. Let it rest for about 5 minutes.
- Add the optional freshly chopped parsley and mix well. Season with salt and pepper according to taste.
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Rice a Roni CopyCat
Ingredients
- 2 tbsp butter
- 2/3 cup long-grained rice
- 1/3 cup vermicelli or angel hair pasta broken into small pieces
- 2 1/2 cups Water or sodium-free chicken broth or stock
- 1/2 tsp salt
- 2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp turmeric
- 1 tbsp Chicken bouillon
- 1 tablespoon freshly chopped parsley or 1/2 tbsp dried parsley optional
- Salt and pepper to taste
Instructions
- In a pan, melt the butter over medium heat. Add the rice and vermicelli, sauté in the butter, continuously stirring until the rice and vermicelli is very lightly browned. This process should take no more than five minutes.
- Pour in the water or chicken broth, add the seasonings, and mix the rice evenly into the broth. Reduce the heat to low, cover the pan, and cook the rice for 15 minutes.
- Towards the end of the 15 minutes, the liquid should be significantly reduced, and the rice should be close to cooked. If not, you may need to slightly increase the heat, but avoid overdoing it. Let it rest for about 5 minutes.
- Add the optional freshly chopped parsley and mix well. Season with salt and pepper according to taste.
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