This is such a great recipe!
If you love Rice-a-Roni, you will love this copycat.
I make this recipe more than once a week. My daughter and I love it that much!
It’s simple and great by itself or as a side dish.
This recipe uses spaghetti and rice. I use Jasmine rice but any white rice will do and thin spaghetti.
The key is taking your long spaghetti and breaking it into small-sized pieces as you would find in the boxed kind. Mine is about double the size of the rice. You would think breaking the spaghetti is a long process but in reality, it takes about 3 minutes and you only need 1/2 cup.
I use chicken broth and Better Than Bouillon (chicken) but feel free to use beef broth or vegetable stock. It all tastes great.
It calls for unsalted butter but I usually have salted on hand and just omit the salt it calls for in the recipe. You can also adjust the amount of seasonings to your taste or change the seasonings altogether. Add what you like, this is our favorite and just a guide.
After melting your butter in the pan, add your spaghetti and rice. Mix until both are nicely coated with the melted butter.
Keep stirring until your spaghetti pieces turn brown. Not all will turn brown. Be careful, you don’t want it to burn. Now is not the time to walk away!
After your spaghetti has browned to your liking, add your chicken broth and seasonings. I usually add my own homemade chicken broth (recipe coming soon).
Or a good quality broth like Swanson Cooking Stock Chicken Unsalted.
Bring it to a boil!
Mix everything one more time and add a lid!
Cook for 20 minutes or until all the liquid is absorbed.
I take the lid off at 20 minutes and mix it! Sit the lid back on, turn the heat off and let sit for another 5 minutes.
Lift lid and fluff.
Home Made Rice-A-Roni
- 2 1/4 cups chicken broth Can use beef or vegetable broth
- 3/4 cup white rice
- 1/2 cup thin spaghetti Can use regular spaghetti or vermicelli pasta
- 2 Tbsp. butter Unsalted
- 1 tsp. dried parsley
- 1/8 tsp. garlic powder
- 1/8 tsp. onion powder
- salt and pepper to taste I omit the salt
- 1-2 Tbsp. better than chicken bouillon can use beef if using beef broth
- Break spaghetti into small sized pieces. About double the size of the rice. In a medium sized pan over medium heat, melt butter. When butter is melted, stir in the rice and spaghetti pieces until the spaghetti starts to turn a golden brown color. This will take about 2 to 3 min.Pour in your chicken broth, add your seasonings and Better Than Bouillon. Bring to a boil. Reduce the heat to low. Cook for 20 minutes or until all liquid is absorbed by the rice and spaghetti pieces. Turn off the heat and let set for 5 minutes. Lift the lid and fluff. Enjoy!
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