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This Homemade Rice-A-Roni is just as iconic as the classic side dish from the box. It’s buttery, fluffy, and so easy to make. It tastes even better than the original and goes with just about any dinner!
The San Francisco Treat
My age is probably showing here, but I totally remember those old Rice-A-Roni commercials. The jingle and everything! My mom made it all the time as a side dish when we were growing up in the 80s and 90s, so this recipe brings back a lot of memories for me. This recipe has that same buttery, savory flavor, but it tastes even better than the box. Plus, you have complete control over the seasonings and exactly what goes into it. If you grew up eating Rice-A-Roni too and you’re craving a little taste of nostalgia, you’ve got to try my homemade version!
🩷 Erica
Homemade Rice-A-Roni Ingredients
- Rice – A long-grain or extra long-grain white rice will work best. Jasmine rice works great and it’s what I usually use.
- Fideo – “Fideo” means “noodle” in Spanish. It’s a short, thin noodle similar to vermicelli or angel hair broken into small pieces. It’s can sometimes be found in the Mexican section of the grocery store but you are more likely to find it in an actual specialty Mexican store. If you can’t find it, you can also use vermicelli noodles (preferred) or thin spaghetti noodles.
- Chicken broth & chicken bouillon – I found that using chicken broth alone didn’t quite give the rice enough flavor. It needs a little boost from bouillon (or I prefer “better than bouillon”). You can also add extra salt for flavoring.
- Seasonings – For the seasonings, I like to use onion powder, garlic powder, dried basil, dried oregano, and dried parsley flakes. I also like adding a little turmeric to give it that classic yellow Rice-A-Roni color.
- Slivered almonds (optional) – These are totally optional but I like adding them sometimes just for some variation in texture. I like the little crunch. You can add the almonds to the rice and fideo to give it more of a toasted flavor of you can stir them in at the end if you want more crunch.
How to Make Homemade Rice-A-Roni
- Melt the butter in a medium saucepan over medium heat.
- Stir in the rice and fideo noodles, cooking and stirring frequently until the noodles are a rich golden brown.
- Pour in the broth, tomato sauce, and the remaining ingredients. Stir everything together until well combined.
- Increase the heat just enough to bring the mixture to a steady boil, giving it an occasional stir.
- Once boiling, place the lid on the pan and reduce the heat to low. Let the rice simmer for about 20 minutes. Don’t remove the lid while cooking.
- Remove the pan from the heat, fluff the rice gently with a fork, then taste and season with additional salt if needed before serving.
Expert Tips
Use a non-stick or heavy-bottomed saucepan. A non-stick pan or a pan with a thick bottom distributes heat more evenly and helps prevent the rice from scorching while it simmers.
Keep the lid on: Every time you lift the lid the steam escapes which will make your rice cook unevenly. Let it cook undisturbed until the timer goes off.
Try Different Flavors: Chicken is the most classic flavor but there are all kinds of Rice-A-Roni flavors out there. Use beef broth to serve with steak dinners, or use vegetable broth to make it a vegetarian side dish.
Let it rest before fluffing. After cooking, remove the pan from the heat and let it sit, covered, for 5-10 minutes. This gives the moisture time to redistribute so the rice turns out light and fluffy instead of sticky.
Frequently Asked Questions
Yes! If you can’t find fideo noodles, just break thin spaghetti into 1-inch pieces. It toasts up the same way and gives you that same Rice-A-Roni texture.
Usually it just needs a little more time. If the liquid has been absorbed but the rice isn’t quite tender, add ¼ cup of broth or water, cover, and cook for another 5-7 minutes.
You can, but it won’t be the same. It won’t be as light and fluffy. I haven’t tested this personally, but if you want to use brown rice you will probably need to increase both the cooking time and the amount of broth. Brown rice usually takes 40-45 minutes to cook so keep that in mind if you decide to go with brown rice.
Make Ahead and Storage
This Rice-A-Roni recipe is a great side dish to make ahead because it reheats well. Prepare it up to 2 days ahead of time, let it cool completely, and store it in an airtight container in the refrigerator. To reheat, add a splash of chicken broth or water, then warm it in the microwave in 30-second intervals, stirring between each, until heated through. Fluff with a fork before serving to bring back the light, fluffy texture.
What to Serve With Rice-A-Roni
This Rice-A-Roni recipe pairs well with just about any chicken dish. It is my very favorite with grilled chicken in our Chicken Thigh Marinade but also got well with Oven Fried Chicken. If you want to stick with the 80’s or 90’s comfort food theme you can serve with with our Shake and Bake Chicken recipe! Round it out with a simple veggie side like Frozen Peas or Oven Roasted Green Beans.
More Easy Rice Recipes
Have you tried this Homemade Rice-A-Roni? I’d love to hear what you think! Drop a comment below and let me know how you liked it. And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🍚
Homemade Rice A Roni
Ingredients
- 3 tablespoons butter
- 1 1/2 cups rice
- ½ cup fideo noodles, or chopped vermicelli, see notes above
- 3 cups chicken broth
- 2 teaspoons chicken bouillon, or "Better than Bouillon"
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/8 teaspoon turmeric
Instructions
- Melt butter in a medium saucepan over medium heat (a non-stick or ceramic saucepan works best to prevent sticking).
- Add rice and fideo noodles and stir constantly until the fideo noodles become a deep golden brown color.
- Add remaining ingredients and bring to a boil, stirring often.
- Cover and reduce heat to low. Simmer on low for 20 minutes. Do not remove the lid while simmering.
- Remove lid and fluff rice with a fork. Taste and add salt if needed for flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, add a splash of broth or water before warming to keep the rice fluffy and moist.
- Want to change it up? Stir in cooked chicken, peas, mushrooms, or steamed broccoli for an easy one-pan meal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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