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.
Copycat Rice-A-RoniI 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.

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Copycat Rice-A-Roni

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side
Cuisine: American
Servings: 4 servings

Ingredients

  • 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

Instructions

  • Melt the butter in a medium saucepan over medium heat.
  • Add the rice and pasta and saute until lightly browned, stirring often.
  • Add the broth, chicken base, parsley and garlic powder. Season with salt and pepper.
  • Bring to a boil. Cover and reduce heat to low and cook for 15 minutes.
  • Remove lid. If there is still liquid to be absorbed leave the lid off for a few minutes.
  • Fluff rice before serving.

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