Homemade Rice a Roni

If I didn't know it wasn't Rice A Roni, I wouldn't have known it wasn't Rica A Roni! We LOVED it! We usually eat the chicken and mushroom flavor, so that is what I attempted. I replaced the broken pasta with orzo because I already had it. I used 2 cups of water and a tablespoon of Better than Bouillon Chicken flavor, plus I added 2 or 3 dried shitake mushrooms (broken up) and some garlic powder and onion powder. Oh and a little dried parsley. I browned the pasta and rice together like the original, and cooked it for 20 minutes after adding the liquid. Also, when it was all done, I added a splash of Half and Half. It was AWESOME! Next time, I think I will add just a bit more bouillon. Awesome recipe! Thanks so much for sharing!

I made this tonight and it was sooooo good and easy!! I loved that I get to choose what i want in it. The only thing i did different was i added 1 clove of garlic and 1/4 onion chopped at the begining. My husband is pretty picky, so this is nice because i can make his (beef- will use beef instead of chicken broth) and mine (this recipe) without having to waste 1/2 a box of each. Thanks so much for sharing this! I will definatly have to make this again!

I've made rice this way many a time, and it's good to see that others enjoy it, too! I usually use thin angel hair pasta instead of of spaghetti. There are a lot of things you can add in to this recipe, as well, such as dried minced onion, chopped green onion, almond slivers... all sorts of things. Just as commercially-produced Rice-A-Roni is versatile, so is doing it the old fashioned way. :)

This recipe is very good and mimics Rice a Roni very well. Next time I make it, I will break the spaghetti into smaller pieces, just to better mimic the original, not that it will make any difference in taste or anything. I attempted to make only half of this recipe and, as expected, ran into some issues with getting the rice and pasta done before the liquid evaporated. So, I just added more liquid a little bit at a time as the rice cooked. This seemed to work pretty well; but I managed to lose some of the chicken flavor in the process. I am very glad to be able to make this dish so much cheaper than buying it and am excited at the possibilities of what could be done with it. Thank you! UPDATE: I've made this recipe several times since my first review. (These days, I usually season it with recipe #105993.) As much as I love the recipe, I kind of dread breaking up the spaghetti noodles. Since I prefer to break them almost as small as the rice, this can be a tedious process. Tonight, I decided to see if this could be done in the blender; and I'm happy to report it works almost perfectly.

A quick, easy, versatile, and wonderful recipe! I was looking for something that would taste similar to the boxed stuff, but without the chemical additives and, to my delight, this recipe tastes even better than the boxed stuff! I've made it several times and my family loves it.