Rice-a-Roni Recipe
American · Side dish · 30 min total
A classic homemade version of the beloved boxed side dish, featuring sautéed rice and pasta simmered in a savory broth with butter and seasonings.
5
min prep
min prep
25
min cook
min cook
4
servings
servings
230
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons unsalted butter
- 1 cup long-grain white rice
- 1/2 cup broken thin spaghetti (about 1-inch pieces)
- 2 cups low-sodium chicken broth
- 1 cup water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper
Instructions
- In a large skillet or saucepan, melt butter over medium heat. Add rice and broken spaghetti; cook, stirring frequently, until pasta is lightly browned and rice is golden, about 4-5 minutes.
- Stir in chicken broth, water, garlic powder, onion powder, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, until rice is tender and liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
Tips
- For a richer flavor, use homemade chicken broth or add a pinch of dried parsley or thyme.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat with a splash of water or broth.
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