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This easy Homemade Rice-a-Roni is so much better than boxed, and easy to customize with your favorite add-ins and sauces! My rice-a-roni recipe is fluffy and light, and ready in just 30 minutes using easy ingredients your family will love. Give it a try as a side dish for your next family dinner, and you will crave making it again!
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Rice-a-Roni Recipe
My kids loved rice-a-roni growing up, but when it comes to rice side dishes, I always prefer to make them completely from scratch so I can watch what goes into them and cook the rice to my liking. That's where this homemade rice-a-roni recipe comes in!
This is an easy and tasty rice-a-roni recipe - plus, it's completely gluten-free, so everyone can enjoy it. All you need are a few simple ingredients, and it's ready in no time. Seriously - it only takes 30 minutes!
You can customize homemade rice-a-roni however you like, from adding in your favorite protein or vegetables, to mixing in your favorite sauce. My kids love rice-a-roni with broccoli and cheese sauce as a side dish for roasted chicken.
How will you make your rice-a-roni side dish? Let me know in the comments below - I'd love to hear about your favorite way to prepare this recipe!
Rice-a-Roni Ingredients
- Brown rice
- Spaghetti noodles (gluten-free or regular)
- Butter
- Chicken stock
- Salt
- Garlic powder
- Oregano
How to Make Rice-a-Roni
- Melt butter in a large saucepan over medium-high heat.
- Add rice and pasta and toast until golden-brown, stirring as necessary.
- Pour in chicken stock and season with salt, garlic powder, and oregano.
- Cover with a lid and simmer 25-35 minutes, until the pasta and rice are cooked through and tender.
- Serve and enjoy! Add extra butter in at the end, if you like.
Rice-a-Roni Recipe Tips
- Use gluten-free spaghetti noodles, not vermicelli noodles, for the best results. Gluten-free spaghetti is much sturdier than gluten-free vermicelli noodles.
- Cook the rice in chicken stock for the best flavor. You could also use vegetable stock if preferred.
- Use a low-sodium chicken stock to avoid your rice-a-Roni becoming too salty. Taste test if you aren't sure.
What can I add to rice-a-Roni?
My family's favorite additions to homemade rice-a-roni are:
Make-Ahead Rice-a-Roni
You can easily make rice-a-Roni ahead of time by preparing all of the ingredients beforehand to put together homemade rice-a-Roni kits! This makes the process as easy as grabbing a storebought box - but so much better.
- Measure out and break the pasta into bite-size pieces.
- Measure out the rice. Add it and the broken pasta pieces to a ziplock bag or airtight container.
- Measure out the seasoning used in the recipe and place it in a ziplock bag or airtight container.
- Store both until ready to use - all you will need to do is add chicken stock and butter!
I like to prepare homemade rice-a-Roni in big batches to make whenever my family wants it. It's easy to do! Store as much as you need, then prepare it when ready.
Rice-a-Roni Recipes FAQs
For homemade rice-a-Roni, use 1½ cups chicken stock for ½ cup brown rice and ¼ cup spaghetti noodle pieces. Chicken stock adds flavor to the rice and pasta, so I recommend using it rather than water.
You can freeze leftover rice-a-Roni for up to 1 month. Label with the date in an airtight, freezer-safe container after cooling. When ready to enjoy, defrost it overnight and then microwave or reheat it on the stovetop over low-medium heat.
Homemade leftover rice-a-roni lasts 3-4 days in the refrigerator. Reheat over low-medium heat on the stove or in the microwave, and enjoy!
Rice Recipes
- Cilantro Lime Rice
- Instant Pot Rice
- Beans and Rice Recipe
- How to Cook Rice in the Microwave
- How to Cook Rice
Did you try this recipe? Let us know in the comments below, and leave a rating! We love to hear from you.
Rice-a-Roni Recipe
Equipment
- 1 Large pot or deep pan
Ingredients
- ½ Cup Brown rice
- ¼ Cup gluten-free spaghetti broken in pieces
- 2 Tablespoon Butter
- 1.5 Cups gluten-free chicken stock
- 1 Teaspoon Salt
- ½ Teaspoon Garlic powder
- 1 Teaspoon Oregano
Instructions
- Melt butter in a large saucepan over medium-high heat.2 Tablespoon Butter
- Add rice and pasta and toast until golden-brown, stirring as necessary.¼ Cup gluten-free spaghetti broken in pieces, ½ Cup Brown rice
- Pour in chicken stock and season with salt, garlic powder, and oregano.1 Teaspoon Salt, ½ Teaspoon Garlic powder, 1 Teaspoon Oregano, 1.5 Cups gluten-free chicken stock
- Cover with a lid and simmer 25-35 minutes, until the pasta and rice are cooked through and tender.
- Serve and enjoy! Add extra butter in at the end, if you like.
Notes
- Use gluten-free spaghetti noodles, not vermicelli noodles, for best results. Gluten-free spaghetti is much sturdier than gluten-free vermicelli noodles.
- Cook the rice in chicken stock for the best flavor. You could also use vegetable stock, if preferred.
- Use a low sodium chicken stock to avoid your rice-a-roni becoming too salty. Taste test if you aren't sure.
- Measure out and break the pasta into bite-size pieces.
- Measure out the rice. Add it and the broken pasta pieces to a ziplock bag or airtight container.
- Measure out the seasoning used in the recipe and place it in a ziplock bag or airtight container.
- Store both until ready to use - all you will need to do is add chicken stock and butter!
Nutrition
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