Budget Rice-A-Roni

READY IN: 40mins
Recipe by NoeleenCleary

Placing here for safekeeping. Prep time is for making the pantry mix. Cooking time is for making dinner servings.

Top Review by Amber W

After opening the two boxes of the real stuff and finding them infested with some kind of critter I was so excited to find this recipe! I had tri-colored orzo on hand so I used that and basimati rice. Thank you thank you for the recipe.

Ingredients Nutrition

  • rice and vermicelli mix

  • 5 cups white rice (not instant)
  • 5 cups vermicelli (pasta, broken into 3/4 - 1 inch pieces approximately)
  • 12 cup dried onion flakes
  • 12 cup dried parsley
  • To make 4-6 Servings (1 cup mix plus)

  • 2 tablespoons butter
  • 1 12 cups broth (your choice of flavors. Homemade preferred for salt content and best flavor)
  • 34 cup water
  • salt and pepper (to taste)


  1. In a large airtight container combine rice, vermicelli, onion flakes and parsley. Store in the pantry to use as needed.
  2. To make 4-6 Servings:.
  3. In a large skillet with a tight fitting lid melt 2 tablespoons Butter.
  4. Add 1 cup of the rice/vermicelli mixture and saute over medium-high heat until vermicelli is browned. Increase heat to high and immediately add broth and water. Bring to boil. (Note: You can also heat broth and water to a boil before adding to rice/vermicelli mixture if desired.)
  5. Reduce heat. Cover and simmer gently for about 15-20 minutes or until most of the liquid is absorbed. Do not lift lid.
  6. Remove from heat. Fluff with fork. Taste and season with salt and pepper as desired.

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