Copycat Rice-A-Roni

If I’d known how easy it is to make a copycat of the great side dish, Rice-A-Roni, I would’ve already been making it for years. Rice-A-Roni was a staple in our house when I was growing up. For some reason I loved the smell of the seasoning packet that came with Rice-A-Roni. This recipe is a spot-on copy of what I remember, from the seasoning to the aroma to the texture, all using ingredients that I always have on hand.
I could actually eat Rice-A-Roni (the original or this copycat) by itself. But, given the chance, I like to cover it in a generous amount of gravy. It’s like chicken and rice soup I guess. Mighty tasty chicken and rice soup at that.

Chicken base can be found by the chicken broth or bouillon in the grocery store. I love the flavor of chicken base, so I added a bit more than the teaspoon that the recipe calls for.

My bacony chicken and rice (leaving out the rice) is fantastic over this rice. Beyond fantastic, really.

Copycat Rice-A-Roni
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 2 tablespoons unsalted butter
  • 3/4 cup long-grain white rice
  • 1/2 cup angel hair or thin spaghetti pasta, broken into small pieces
  • 2 cups chicken broth
  • 1 teaspoon chicken base
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the rice and pasta and saute until lightly browned, stirring often.
  3. Add the broth, chicken base, parsley and garlic powder. Season with salt and pepper.
  4. Bring to a boil. Cover and reduce heat to low and cook for 15 minutes.
  5. Remove lid. If there is still liquid to be absorbed leave the lid off for a few minutes.
  6. Fluff rice before serving.

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