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Homemade rice a roni topped with tomatoes and herbs, all in a skillet.

Homemade Rice-A-Roni

This homemade rice-a-roni is a blend of rice and pasta cooked in butter, chicken broth and seasonings until light and fluffy. An easy side dish that tastes WAY better than the store bought kind!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 310kcal
Author Sara Welch


  • 3 tablespoons butter
  • 1 cup spaghetti or vermicelli broken into 1/2 inch pieces
  • 1 1/2 cups long grain white rice
  • 4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped parsley
  • 1/2 cup diced tomatoes optional


  • Melt the butter in a large pan over medium heat.
  • Add the pasta to the pan and cook until browned, about 3-5 minutes.
  • Add the rice to the pan and cook for 1 more minute.
  • Add the chicken broth, salt, garlic powder, onion powder and pepper to the pan.
  • Bring the mixture to a simmer. Cover the pan and turn the heat to low.
  • Cook for approximately 15 minutes or until all the liquid is absorbed. Fluff with a fork and sprinkle with parsley.
  • Stir in tomatoes if using, then serve.


Calories: 310kcal | Carbohydrates: 94g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 426mg | Potassium: 383mg | Fiber: 3g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 12.8mg | Calcium: 46mg | Iron: 1.9mg