Community Pick
Homemade Rice a Roni
"This is a big hit at my house and pretty cheap to make too!"
photo by Lori Mama
- Ready In:
- 15mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 1⁄2 cup raw spaghetti, broken into 1 inch pieces
- 3⁄4 cup raw white rice
- 14 1⁄2 ounces broth (any flavor)
- 2 tablespoons butter or 2 tablespoons margarine
directions
- In medium skillet saute' broken spaghetti pieces in butter, stirring constantly, until the spaghetti begins to brown.
- Add rice, stirring until the rice is well coated with the butter and the spaghetti browns a little more Carefully pour in broth.
- Simmer until liquid is absorbed.
Questions & Replies
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How do you get 5167.4 mg. of sodium per serving? See Nutritional Information. -
What is 14 and 1/2 ounces in cups?
Reviews
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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! -
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! -
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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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 recipe #105993.) 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. -
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.
see 144 more reviews
Tweaks
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I used Roasted Chicken Better Than Bouillon because it's better than bouillon, by a mile. I also used Land-O-Lakes Garlic Butter, and added some green onions and fresh parsley when it was finished cooking, then let it rest for 5 minutes. Hubby loved it! -
I used veg broth and found it very bland, I had no veg bouillon cube things for flavor so added a little bit of light brown sugar and turmeric, much better -
Quite delicious, and so much better than the box of convenience. In fact I actually found this much easier to make than out of the box. However, I did use orzo pasta in place of the spaghetti, but even with spaghetti i'm certain i'd still feel the same about this recipe. -
Knocking off 2 stars because cooking time was NOT 10 minutes (took about 5 to 10 minutes just to brown the rice and pasta) and because it lacked flavor written as-is. I used ORZO pasta instead of cutting up spaghetti. Next time I will brown the rice first, then add the pasta and brown it sencond. Did everything as written except I added extra water and added boullion to the water for more of a chicken flavored rice. Brought the liquid and rice/pasta to a boil, lowered heat, covered and simmered for 30 minutes - liquid was nearly gone. The rice was still not cooked entirely. Could have cooked another 15 minutes or longer. Thankful I added the extra water and boullion. Gave it so much more flavor - can't imagine just using chicken broth.
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Excellent recipe... only a few ingredients but so, so tasty! I wasn't sure if it was supposed to simmer uncovered or not, so I plopped the lid on just in case and it seemed to have worked out fine. I used fideo instead of spaghetti and Better Than Bouillon for the broth - I highly recommend both for that authentic Rice-a-Roni taste. Stir in a sprinkle of dried parsley and you've got yourself a great side dish!
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RECIPE SUBMITTED BY
I'm happily remarried to a wonderful and loving husband who enjoys my cooking. :)
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<br>I have two beautiful little girls who are growing too fast! I can't believe how tall they're getting!
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<br>I don't cook as much as I used to, but this is still the only place I get my recipes! YUM!
