Homemade Rice A Roni - With Chicken or Beef
If your family enjoys the boxed Rice-A-Roni side dishes, try making your own homemade Rice-A-Roni with this simple recipe. It is cheaper and tastier with your favorite seasonings. If you have a special diet, you can substitute the rice and pasta to the kinds your family likes best.
- 4 oz. Spaghetti, Vermicelli, or Angel Hair Pasta Broken into small pieces
- 1 cup Rice Long grain white
- 3 tsp. Chicken Bouillon or 3 Bouillon cubes, crushed
- 0.5 tsp. Black Pepper
- 0.5 tsp. Italian Seasoning
- 0.25 tsp. Paprika
- 2 tbsp. Butter
- 3.5 cups Water
Melt butter in a skillet.
Combine bouillon and seasonings in a small bowl.
Add rice and pasta to the hot skillet, and cook until lightly toasted.
Add seasoning mixture and water to pan, and mix well. Bring to a boil.
Reduce heat to low, cover, and simmer for 20 - 25 minutes, or until water is absorbed and rice is fully cooked.
If you prefer Beef Rice A Roni, simply substitute beef bouillon in place of the chicken.
You can easily prepare dry mixes of homemade Rice A Roni for later use. Combine rice and pasta into a jar or other food container. Pour bouillon and seasonings into a small zipper baggie. Add the sealed baggie to your container of rice and pasta. Store for up to 6 months.
Calories: 166kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 42mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 168IU | Calcium: 19mg | Iron: 1mg