140 Reviews

If I didn't know it wasn't Rice A Roni, I wouldn't have known it wasn't Rica A Roni! We LOVED it! We usually eat the chicken and mushroom flavor, so that is what I attempted. I replaced the broken pasta with orzo because I already had it. I used 2 cups of water and a tablespoon of Better than Bouillon Chicken flavor, plus I added 2 or 3 dried shitake mushrooms (broken up) and some garlic powder and onion powder. Oh and a little dried parsley. I browned the pasta and rice together like the original, and cooked it for 20 minutes after adding the liquid. Also, when it was all done, I added a splash of Half and Half. It was AWESOME! Next time, I think I will add just a bit more bouillon. Awesome recipe! Thanks so much for sharing!

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RecipeJunkieGina August 13, 2011

I made this tonight and it was sooooo good and easy!! I loved that I get to choose what i want in it. The only thing i did different was i added 1 clove of garlic and 1/4 onion chopped at the begining. My husband is pretty picky, so this is nice because i can make his (beef- will use beef instead of chicken broth) and mine (this recipe) without having to waste 1/2 a box of each. Thanks so much for sharing this! I will definatly have to make this again!

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Loves2Teach March 05, 2003

I've made rice this way many a time, and it's good to see that others enjoy it, too! I usually use thin angel hair pasta instead of of spaghetti. There are a lot of things you can add in to this recipe, as well, such as dried minced onion, chopped green onion, almond slivers... all sorts of things. Just as commercially-produced Rice-A-Roni is versatile, so is doing it the old fashioned way. :)

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Julesong May 23, 2002

Very very very good! And let me tell you... it is so reasurring to know what EXACTLY your are eating, compared to the processed box stuff ;) I even used brown rice and 100% whole wheat pasta and it was AWESOME! You can't beat this simple and tasty recipe! - We like to add 1 packet of Italian Dressing mix to the simmering liquid. It is easy and kicks it up a notch!

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Peachie Keene November 29, 2008

This recipe is very good and mimics Rice a Roni very well. Next time I make it, I will break the spaghetti into smaller pieces, just to better mimic the original, not that it will make any difference in taste or anything. I attempted to make only half of this recipe and, as expected, ran into some issues with getting the rice and pasta done before the liquid evaporated. So, I just added more liquid a little bit at a time as the rice cooked. This seemed to work pretty well; but I managed to lose some of the chicken flavor in the process. I am very glad to be able to make this dish so much cheaper than buying it and am excited at the possibilities of what could be done with it. Thank you! UPDATE: I've made this recipe several times since my first review. (These days, I usually season it with Taco Bell Taco Seasoning Clone/Copycat.) As much as I love the recipe, I kind of dread breaking up the spaghetti noodles. Since I prefer to break them almost as small as the rice, this can be a tedious process. Tonight, I decided to see if this could be done in the blender; and I'm happy to report it works almost perfectly.

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Ransomed by Fire November 27, 2013

A quick, easy, versatile, and wonderful recipe! I was looking for something that would taste similar to the boxed stuff, but without the chemical additives and, to my delight, this recipe tastes even better than the boxed stuff! I've made it several times and my family loves it.

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Tunnia July 26, 2010

Loved this recipe. My kids love Rice a Roni chicken flavor - and I hate that it is so high in sodium - this was easy and fabulous - I doubled the recipe - and added some extra garlic powder and onion powder as well as dried parsley - I plan to make this often!!!! I will make baggies of the dry ingredients to keep in my pantry ready to go - then I can make it any flavor by changing the broth flavor and spices!!! THANK YOU!!!!

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pixiesmom June 29, 2009

Delicious. I used whole wheat pasta, brown rice and took others' suggestions adding slivered almonds, parsley, chives, 1/2tsp garlic powder, 1/2tsp onion powder, 3/4tsp salt and increased the homemade broth to 3 1/2cups. I browned the rice in olive oil, simmered it for 20 minutes then added the pasta (pre-browned in another pan) and simmered for another 25 minutes. Worked beautifully and is much healthier.

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sugarpea April 30, 2006

I'm so happy I stumbled across this recipe! It was SUPER delish! I sauteed half an onion and a few cloves of chopped garlic in olive oil (ran out of butter!) followed as directed but used water and beef base instead of a can of broth..sooooo yummy...but by the time the liquid absorbed the rice was still crunchy...and my pork chops called for wine so I figured I would throw in a few glugs and WOW, it was sooooo good! Honestly, I think I turned it into a risotto, but I won't complain! It was thick and creamy and delicious! I honestly think I could eat it daily it was so good. Thanks for the great recipe!!!

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Ashley S. May 18, 2010

I made this recipe a number of times as I don't like all the sodium and chemicals they put into food these days. In fact, I go to food.com every time I want to find a recipe I can make at home using natural ingredients. This is the only rice a roni recipe I use because it is so easy and the taste is fabulous! So versatile, too, by subbing the stock and adding your favorite spices. I use Gamesa Fideo 100% semilina pasta because it is already broken into small pieces just like in rice a roni but use angel hair pasta when I run out. Can't go wrong with this recipe and you'll always know what you're eating when you use natural ingredients.

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MontanaSnowflower December 21, 2014
Homemade Rice a Roni