Flavored rice and pasta mixture, reduced sodium
Common food
Photo: Wikipedia
A convenient, pre-mixed blend of rice and pasta, often seasoned and dried for quick preparation. It typically offers a soft, starchy texture with a mild, savory flavor profile. Nutritionally, it's a low-calorie, carbohydrate-focused side dish, with the reduced-sodium version making it a more heart-friendly option.
Calorie split: 9% protein · 63% carbs · 28% fat
↓ Full nutrition💚 Why it's loved
People love it for its incredible convenience and comforting, neutral starchy taste that pairs with almost anything. It's a staple in many cultures for its ability to form the foundation of a satisfying meal in minutes.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its high glycemic load, which can cause rapid blood-sugar spikes, making it less ideal for diabetics or those managing insulin resistance. To counteract this, always pair it with a source of protein (like beans or chicken) and healthy fat (like olive oil or avocado) to slow digestion and stabilize blood sugar.
Key benefits
- Quick and convenient meal base
- Low in calories per serving
- Reduced sodium supports heart health
- Provides quick-release energy from carbohydrates
- Versatile canvas for adding proteins and vegetables
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The most famous commercial version, Rice-A-Roni, was invented in 1958 when a San Francisco grocer's son combined a box of rice with a box of broken vermicelli pasta, creating the iconic 'San Francisco Treat'.
Full nutrition (USDA data · scales with serving)
| Water | 76.0 g |
| Energy | 111 kcal |
| Protein | 2.6 g |
| Total lipid (fat) | 3.4 g |
| Carbohydrate, by difference | 17.3 g |
| Fiber, total dietary | 0.60 g |
| Total Sugars | 0.76 g |
| Calcium, Ca | 20.0 mg |
| Iron, Fe | 0.92 mg |
| Magnesium, Mg | 12.0 mg |
| Phosphorus, P | 40.0 mg |
| Potassium, K | 60.0 mg |
| Sodium, Na | 157 mg |
| Zinc, Zn | 0.32 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 8.6 ug |
| Vitamin C, total ascorbic acid | 0.60 mg |
| Thiamin | 0.13 mg |
| Riboflavin | 0.06 mg |
| Niacin | 1.2 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 36.0 ug |
| Folic acid | 33.0 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 59.0 ug |
| Choline, total | 4.1 mg |
| Vitamin B-12 | 0.01 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 32.0 ug |
| Retinol | 30.0 ug |
| Carotene, beta | 27.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 13.0 ug |
| Vitamin E (alpha-tocopherol) | 0.36 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 9.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.83 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.04 g |
| SFA 16:0 | 0.46 g |
| SFA 18:0 | 0.25 g |
| Fatty acids, total monounsaturated | 1.4 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 1.4 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.92 g |
| PUFA 18:2 | 0.83 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 1.0 mg |
Amino acid profile (per 100g)
Estimated from Rice mix, white and wild, flavored, unprepared — USDA does not publish this profile for Flavored rice and pasta mixture.
| Hydroxyproline | 0.00 g |
FAQ
Is flavored rice and pasta mixture gluten-free?
Typically no. Most blends contain wheat-based pasta (like vermicelli or orzo), making them unsuitable for those with celiac disease or gluten sensitivity. Always check the specific product's allergen information.
How does the reduced-sodium version compare nutritionally?
Compared to the regular version, it contains at least 25% less sodium per serving, which is beneficial for blood pressure management. The calorie, macronutrient, and fiber content are generally very similar.
Can I use this as a base for a main dish?
Absolutely. It's an excellent blank canvas. Stir in cooked chicken, shrimp, or tofu, and add steamed or sautéed vegetables like broccoli, peas, or bell peppers to create a complete, balanced meal.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.11 kcal/g · 9% calories from protein · 0.6 g fiber · 0.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.62 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.