I was just organizing my picture folders and was shocked to see that I hadn't used this picture. No name on it, no category, nothing. Just sitting there, unused and unloved. I'm so shocked because this Copycat Rice-A-Roni recipe is one of my favorite side dishes to make. I can't believe I haven't shared it with you all before. Especially, since last week you guys specifically requested I make you side dishes. I was struggling with that a little bit, because I use a lot of shortcuts on side dishes and this would have been my ace in the hole. Better late than never. Right?
All I think of when I hear Rice-A-Roni is that commercial. You know the one, with the trolley and the jingle "Rice-A-Roni....The San Francisco Treat". And it was my favorite as a kid. But, now that I'm a grown up (or pretend to be), I'm not a huge fan of the ingredient list. My number one peeve with them is that it contains soy protein. You know my kid can't have soy, so no boxed stuff here. If you want to check out the ingredient list, just to compare, go to Rice-A-Roni.
I know a lot of people have shared their own Copycat Rice-A-Roni recipes in the past, but almost every single one I found on Pinterest, called for bouillon cubes. I haven't used bouillon cubes, in years. Literally, not in years. I don't think there is any flavor that resembles chicken in those little gold cubes. All I taste is salt. I am a stock in a box kind of girl. I always have at least 3 or 4 boxes of stock or broth in my pantry at all times. It's super convenient and most brands are low sodium and 98% fat free. Much healthier than those pesky cubes, don't you think?
I've made this Copycat Rice-A-Roni a good handful of times now. The first time I made it I used whole wheat thin spaghetti. The next time a regular angel hair pasta. My point is, you can mix up the pasta that is used. As a matter of fact, I've even mixed and matched when I didn't have enough of one kind of pasta. No big deal, we're just cooking.
This recipe is for the chicken version. If you are looking for beef flavor, just use beef stock instead of chicken.
Printable Recipe Card
Copycat Rice A Roni
Ingredients
- 2 T butter
- ½ C thin spaghetti or similar pasta broken into 1 inch pieces
- 1 C medium grain white rice
- 2 ½ C chicken stock or broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt more or less to your liking
- ÂĽ teaspoon black pepper freshly cracked
- ÂĽ C freshly chopped parsley
Instructions
- In a large saute pan, heat butter over medium heat. Add broken spaghetti and rice. Stir well to coat with butter. Cook, until pasta is just brown, stirring often (3-5 min).
- Add salt, pepper, onion powder, garlic powder, parsley and stock. Stir well to combine. Bring to a bubble, cover and reduce to a simmer.
- Simmer until rice is cooked through and stock is absorbed, about 20 minutes. Taste for salt and pepper and adjust if necessary.
- Enjoy.
Erlene says
Who knew making rice a roni was so easy. Pinning.
Stephanie says
You rock. *bows to you* I haven't bought boxed Rice-A-Roni, or similar, in years either, or bouillon cubes (the organic stock in a box is so much better anyway). So much sodium and other junk, and I am soy intolerant so I try to avoid products that have soy in them.
I had never tried to copycat a recipe like this because I wasn't sure where to start. I am so pinning and sharing the heck out of this.
foodyschmoody says
Oh Stephanie this makes me so happy to hear. Well, I'm not happy that you're soy intolerant, but it's nice to "meet" someone else who avoids soy! My daughter has a terrible allergy. I hope you enjoy the recipe. Just as a side note, I recently posted a chocolate chip cookie recipe which is soy/egg free and they were awesome, you might really like that one too! You made my night w/ this comment 🙂
foodyschmoody says
Me too Joanne!
Cheryl says
I totally agree with you about bouillon, Hubby won't touch the stuff, it turns everything WAY to salty. Once I was out of stock in a box and used bouillon in my Seafood Chowder and it turned out awful!
Easy Life Meal & Party Planning says
We eat Rice a Roni and I really like it. Never even thought about making it myself. I am going to have to give this a try!!
foodyschmoody says
If you like the boxed stuff, you'll love this. It takes the same amount of time to make too.
Nancy Mock says
Ooh, I am intrigued by this one! Can't wait to try it as we really like Rice-a-Roni and I'm sure yours is a lot better-tasting. Thanks for sharing it!
foodyschmoody says
Great Nancy, I'd love to hear what you think if you make it. Thanks for coming over to check it out.
Nicky says
Who knew that a real version of Rice A Roni could be so easy. This is so much healthier than the original.
Erin says
I just made this for the first time tonight, and my husband and I loved it!! I used a brown and wild rice mix (it was the only thing I had on hand) and had to cook it just a little bit longer. But my husband said it was better than Rice-A-Roni (which we used to eat a lot of!) We've had to go GF, and it was so nice to have such a tasty replacement. I think I'll try it with white rice next time, and I'm guessing my boys will like it better. Thank you!
foodyschmoody says
Oh yay! I'm so glad you enjoyed it. I'm happy to have given you an alternative to the boxed stuff! Thanks so much for taking the time to let me know your thoughts on it!
sommer bailey says
Hi, I made your ricearoni remix last night, and it was tasty. However, your rice and pasta to broth ratio is off, I think. I used a cup of orzo and a cup of long grain rice. Halfway through cooking, I had to add two more cups of broth to keep the rice from burning, and to continue cooking until tender. I think your recipe should read 1/2 cup of rice and 1/2 a cup of pasta to two cups of broth, or keep the rice/pasta at a cup of each, and increase the broth to four cups...however, this made a TON of ricearoni! The rice was yummy and I thank you for the recipe, I just don't want anyone to have a bad experience making it.
foodyschmoody says
It's quite possible that there is a typo. I can't find my original hand written recipe so I will make this again this weekend and double check my amounts. I suspect that the pasta should have been put in as 1/2 C but I think the rice is right at 1 C. Thanks so much for letting me know and I'll double check it and fix. I appreciate both that you tried out a recipe and that you were willing to leave me the feedback! Thanks!
RevW says
Thank you! I was given a bag of itty bitty fresh/frozen pasta-ettes called acini de pepe that look like mini tapioca. The only thing I could think of to do with them was some sort of ricearoni, and all the copycat recipes I found used bouillon cubes, garlic salt & onion salt. OK, salt flavored rice & pasta, yuck. I'm trying your version this weekend with short grain rice. ... About soy protein - there must be some other protein & bulk addition that tastes better and nobody is sensitive to, maybe confetti made from organic sourced paper bags?
NoOneSixx says
Made EXACTLY as directed and it was spot on!!!! Thank you so much!
A few times later, I took to adding in dried onion flake and my own dehydrated tiny carrot cubes!
Great job!