You will never open another box of Rice-A-Roni after making this rice. It is just as easy as the boxed stuff, but it tastes 100 times better! Chicken Legs keeps asking me to make this for dinner.
I know you might be saying that this is a lot of work for a side dish. It might be if you are measuring out everything each time you make it. I wanted to avoid reaching for the box, so I made several kits of this homemade Rice-A-Roni at one time. I measured out the rice and pasta and put it in a ziplock baggie. Next, I measured out the seasonings and put them in another ziplock baggie. Now, all I have to do is add butter and water. Just like the boxed stuff.
Homemade Chicken Rice-A-Roni
- 2 oz vermicelli, broken into half inch pieces (about 1/2 cup)
- 1 cup long grain rice (not instant)
- 4 tsp chicken bouillon
- 1/2 tsp Italian seasoning
- 1 tsp dried parsley
- dash garlic powder
- 2 3/4 cup water
- 2 Tbsp butter
In a large skillet, melt 2 Tbsp butter. Add broken pasta and rice. Cook until lightly brown.
Add water and seasonings. Bring to a boil. Reduce heat to low and cover.
Cook 15-20 minutes, stirring occasionally, until water is absorbed.
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