As the allure of home-cooked meals continues to rise, we’re exploring dishes that bring comfort and joy to the dining table. One such staple is the versatile and heartwarming Rice-A-Roni.
This sensational pilaf-like dish, originally a San Francisco treat, has captured taste buds across the globe with its harmonious symphony of flavors. Our homemade Rice-A-Roni recipe lets you touch this beloved dish personally, making it healthier and even more delightful.
Embrace the pleasure of creating this scrumptious recipe from scratch and let’s embark on the culinary journey to make your very own homemade Rice-A-Roni!
- 1 cup long-grain white rice
- 1/2 cup thin spaghetti or vermicelli broken into pieces
- 2 cups chicken broth
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Start by gathering all your ingredients, ensuring everything is within easy reach. This is an essential step that enhances your efficiency in the kitchen, popularly known as mise en place.
- In a large skillet, melt the butter over medium heat. This will serve as the flavorful base for your Rice-A-Roni. Be careful not to let the butter burn.
- Once the butter is melted, add in the broken spaghetti or vermicelli pieces. Stir them around in the butter until they start to brown slightly. This process, known as toasting, will give your pasta an added depth of flavor.
- Add in your long-grain rice and continue to stir. Ensure every grain of rice is well coated with butter. This helps lock in the flavor and gives the rice a beautiful glossy appearance.
- Add the diced onions to the skillet and sauté until they turn translucent. This usually takes about 2-3 minutes. The onions give the dish a sweet and savory note.
- At this point, add the minced garlic to the skillet. Cook for about 30 seconds, just until you start to smell the fragrance of the garlic. Be careful not to burn the garlic as it could give your Rice-A-Roni a bitter taste.
- Now, sprinkle the salt, black pepper, dried thyme, and oregano over the rice and pasta. Stir well so that the spices are evenly distributed.
- Pour in the chicken broth. This will add another level of richness to your dish. Stir everything together and bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the skillet. Allow the Rice-A-Roni to simmer for about 20 minutes or until all the liquid is absorbed and the rice is tender.
- Finally, fluff your Rice-A-Roni with a fork to separate the grains and pasta before serving. Your homemade Rice-A-Roni is now ready to be enjoyed!
With this homemade Rice-A-Roni recipe, you will bring a delicious and fulfilling San Francisco classic to your kitchen. Enjoy the burst of flavors and the comforting warmth this dish offers, knowing that it’s been crafted with love from your own hands. Bon appétit!
Chicken Rice-A-Roni Recipe
- 1 package of Chicken Rice-A-Roni
- 2 cups of water
- 2 tablespoons of unsalted butter
- 2 chicken breasts, boneless and skinless
- 1 cup of diced onion
- 1 cup of diced bell peppers
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1 cup of frozen peas, defrosted
- Freshly chopped parsley for garnish
- Season the chicken breasts with salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the chicken breasts until browned on both sides and cooked through, about 5-7 minutes per side. Once cooked, set aside and allow to rest.
- Add butter, diced onion, and bell peppers to the same skillet. Cook until they become soft and fragrant.
- Add the Rice-A-Roni to the skillet along with the seasoning packet that comes with it. Stir well to combine with the onions and peppers.
- Pour in the water, increase the heat to high, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes or until the rice is tender.
- While the rice is cooking, dice the cooked chicken into bite-sized pieces.
- Once the rice is ready, stir in the diced chicken and defrosted peas.
- Garnish with freshly chopped parsley and serve while hot.
Homemade Beef Rice-A-Roni
- 1 cup of long-grain white rice
- 1/2 cup of broken spaghetti or vermicelli
- 2 tablespoons of unsalted butter
- 1/2 cup of finely chopped onion
- 1/2 cup of finely chopped bell pepper
- 2 cloves of garlic, minced
- 1 lb of ground beef
- 2 cups of beef broth
- 1 teaspoon of paprika
- 1/2 teaspoon of black pepper
- Salt to taste
- Melt the butter in a large skillet over medium heat.
- Add the long-grain rice and broken spaghetti. Stir constantly until they begin to brown lightly.
- Add the chopped onion, bell pepper, and minced garlic to the skillet. Continue to cook until the vegetables become soft and the rice and pasta are well browned.
- Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until it is browned and cooked through.
- Pour the beef broth and add the paprika, black pepper, and salt. Stir to combine all the ingredients.
- Increase the heat to high to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes or until the rice is tender and the liquid has been absorbed.
- Fluff the rice with a fork before serving. Enjoy your homemade Beef Rice-A-Roni hot.
In conclusion, there are various other recipes available online, but the recipe discussed in this blog is as simple as you like and easy to implement.
To learn how to make Rice-A-Roni, follow the instructions carefully to implement the recipe effectively. The blog post covered the recipe and some other elements.
Try out this fantastic recipe and share your feedback on how simple the recipe is.
How do you make Rice-A-Roni?
Get the pot, and add the almonds. Start heating until the almonds get golden.
Heat oil and butter.
Add rice vermicelli.
Add chicken broth and other ingredients like dried onion, garlic powder, black pepper, and turmeric, and combine well.
Cover the saucepan and start boiling the rice.
Your Rice-A-Roni is ready to serve.
Is Rice-A-Roni made with real rice?
What grains are in Rice-A-Roni?
Is chicken rice a Roni healthy?
Do you need milk for Rice-A-Roni?
Why is my Rice-A-Roni always hard?