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Homemade Rice-A-Roni

Online recipe · as published / commonly shared

Servings: 6 · Prep 5 min · Cook 20 min · Total 25 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

A from-scratch version of the boxed rice and pasta side, made in one pan. Toasted pasta and rice give it a nutty flavor.

Melt in a large pan over medium heat:

3 tablespoons butter

Add the pasta to the pan and cook until browned, about 3-5 minutes:

1 cup spaghetti or vermicelli broken into 1/2 inch pieces

Add to the pan and cook for 1 more minute:

1 1/2 cups long grain white rice

Add to the pan:

4 cups chicken broth

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon pepper

Bring the mixture to a simmer. Cover the pan and turn the heat to low.

Cook for approximately 15 minutes or until all the liquid is absorbed. Fluff with a fork and sprinkle with:

2 tablespoons chopped parsley

Stir in the tomatoes, if using:

1/2 cup diced tomatoes optional

Then serve.

Citations

Cookbook ancestor

Reference: The New Book of Middle Eastern Food by Claudia Roden (2000). Publisher: Knopf, 2000 edition, hardcover, ISBN 978-0375405068.

We put this together for personal use. See the citations. This is not a cookbook reprint.