Homemade Rice-A-Roni

To break up the monotony of salads for lunch each day, I made Lebanese meatballs with Greek salad, pita and homemade rice-a-roni the other day.
 I hadn't made rice-a-roni in years and I forgot how much my kids like it.  My husband too!


  • 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 or chicken stock
  • 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.
 So good and so much better than store bought.


Anonymous said…
I'm trying this today!! Thanks for posting!!
When I was in university, I ate a lot of rice-a-roni (the packaged kind, of course). I'm sure yours is much tastier and healthier. But back in the day, it really was "the San Francisco treat" as far as I was concerned! Made a nice change from Kraft Dinner. You know, it's a wonder I'm alive today, isn't it?
Anonymous said…
I don't think I ever have eaten rice-a-roni so this is a must try!

Have a great day!

Anonymous said…
We call this pilaf.
Guillaume said…
Rice-A-Roni? Sounds original.
My heart sings for you and this menu. Lebanese meatballs with Greek salad and pita. YUM. Rice-a-roni is comfort food at it's best. Yours sounds delish.
Tikkun said…
I've never heard of homemade rice-a-roni! Barely heard of rice-a-roni, only from the commercial! I have a feeling this would be popular among the younger folks in the house (and I guess adults too judging from your hubby's reaction!)