Photo: Homemade Rice and Roni Recipe
Ingredients
- 1 tablespoon oil
- 1/2 pound pasta, vermicelli or spaghetti
- 1 cup long grain rice
- 1 small onion, chopped
- 1 tablespoon chopped fresh parsley leaves, or 1 teaspoon dried parsley
- 2 cups chicken or beef broth
Directions
Begin by placing the oil in a pot and breaking the dried noodles into 1/2 to 1-inch pieces. Turn on the heat and stir the noodles in the oil until they begin to brown slightly. Add the rice, onion, parsley, and broth. Stir mixture, cover tightly, and cook as you would regular rice, approximately 20 minutes. Fluff rice with a fork and serve.
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By grammyten
Chambersburg, Pa
on October 18, 2012
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I rated this 3 stars because it is good but could be better. First for the oil I use extra virgin olive oil, and Instead of using long grain rice I use parboiled rice. Using the parboiled rice will eliminate the stickiness that you get using long grain. Instead of using chicken or beef broth I use 4 cups of water and 5 to 6 teaspoons chicken or beef base or to suit taste. I add 1 clove of garlic chopped fine. If making beef flavored, I will sometimes brown a lb of lean ground chuck along with the pasta and rice. If you decide to use ground beef you may want to add more olive oil. My family loves it with these changes no more store bought Rice a Roni for us.
By reomacolvn
on April 30, 2012
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Very tasty. The amount of broth may be wrong because 2 cups of broth as stated in the recipe and 10 minutes into the cooking time resulted in rice and pasta sticking to the bottom of the pan with all the liquid having been absorbed. I just added 2 more cups and a couple more minutes to the cooking time to allow for the additional broth to come to temperature. Definitely a mainstay side dish!
By mrdoboy_12740237
olmsted falls, 75
on April 02, 2010
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This rice a roni is the bomb.
I doubled the chicken broth and used basmati rice which needs to cook longer. Everyone who tries this wants the recipe.
Delicious!!!!!!!!!!!!!!!!!!
Read all 27 reviews