Homemade Rice-a-roni Recipe

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Homemade Rice-a-roni

Amy Alusa


My kids love Rice-a-roni. I don't usually buy those types of convenience foods, as I buy and store dry ingredients in bulk. I made up this recipe, and they love it. I add meat and vegetables to make it more of a nutritious meal in a bowl,type casserole, but it can be served as a side either with a chicken or beef and a cooked vegetable or salad. My family loves it!

pinch tips: How to Brown Chicken





20 Min


20 Min


6 c
cubes of bullion, or 4 cups of chicken (or beef) broth and 2 cups of water
3 c
long grain rice, uncooked
1 c
vermicelli, uncooked (broken into 1/4 to 1/2 inch pieces
2 Tbsp
1 pkg
lipton onion soup mix, or
1 medium
onion, finely minced
1 Tbsp
garlic, crushed, or 2 teaspoons of garlic powder
1 tsp
italian seasoning (i use schilling)
2 c
cooked, cubed beef, or chicken (use same one as the bullion or broth you are choosing) (optional)
1 1/2 c
mixed vegetables; carrots, peas, etc. (optional)

Directions Step-By-Step

Melt butter in the bottom of a electric skillet or a huge frying pan. Add onion and saute. Add soup mix or seasoning. Mix well until dissolved.
Stir in rice and vermicelli. Stir over medium high heat until rice and pasta are lightly browned. Set aside.
Boil water, add boullion or broth and stir until dissolved, or add broth. Bring to boil again. Add rice, vermicelli mixture (and meat and vegetables if you want them) and stir.
Cover and cook (medium high heat) for about 18 minutes or until rice has little funnel holes and is tender. Wait the 18 minutes before checking because rice loses what flavor it has, and doesn't cook properly if you let the steam out. Fluff with a fork and serve.

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