Rice Pilaf – Homemade Rice-A-Roni
Skip the box and make the classic Rice-A-Roni from scratch with just a few pantry staples! Toasted pasta and rice come together in a buttery, seasoned broth for the ultimate quick and easy side dish. It’s ready in under 30 minutes, and pairs perfectly with whatever you’ve got planned for dinner. Simple, delicious, and something the whole family will love!
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Rice Pilaf is a flavorful dish made by toasting the rice in butter or oil, along with aromatic spices, before it is cooked in a seasoned broth. This technique ensures the rice grains remain separate and fulluffy. Some variations of rice pilaf often include vergetables – which I’ve personally enjoyed the carrot, or peas addition. This dish is enjoyed around the globe – and for good reason.
I always grew up calling this Rice-A-Roni because that is what I grew up eating. Yes it was from the box, but back then, cost mattered most, and growing up in a food desert, a lot of cheap pantry staples like Rice a Roni and Hamburger Helper kept us fed. Plus it was easy enough to make as a teenager, while my mom was at work. I remember there were many days I felt like I could eat the entire box, and for good reason; Chicken Bouillon + Rice is just unmatched.
You can still find many variations of Rice-A-Roni in stores today, like the chicken (my favorite), beef, broccoli and cheese (another gem). But honestly it is so easy to just make Rice Pilaf right at home with better quality ingredients.
Why you’ll love this Rice Pilaf
I love that this recipe uses standard pantry ingredients and seasoning blends, so I rarely, if ever, have to buy anything special to make it work. Just use what you have – no vermicelli, no problem. Spaghetti works fine, too!
01. Incredible Flavor
I can eat this by the box – or pan. The rice perfectly soaks up the buttery chicken flavor. Speaking of chicken flavor – I love to mix bouillon paste into unsalted bone broth (added protein, duh), and to help deepen the flavor further, I sprinkle in salt free bouillon seasoning, as well!
02. Simple Ingredients
This is one of those sides you have to keep in your back pocket because it is so easy to throw together on a whim, since it uses simple pantry staples. I don’t know about you, but my pantry will never be without rice, vermicelli or thin spaghetti, and chicken broth. Plus the seasoning blend is just salt, pepper, onion and garlic powder, and a little bouillon. Easy Peasy.
03. Toddler-Friendly
I’ve been making this for years, and my kids devour it every time. It’s super flavorful, but not overpowering where growing palettes would refuse it. At least you know when you make the Rice Pilaf, they’ll eat something on their plate during dinner.
Everything you need:
- Long Grain White Rice: I mean, you can’t you have rice pilaf without rice, can you? My reference is basmati since that is what we typically keep in the pantry.
- Vermicelli or Thin Spaghetti: The pasta adds texture and the Rice-A-Roni look – IYKYK. When toasted in butter they develop a golden brown here ad nutty flavor that helps elevate the dish overall taste.
- White Onion: Adds a subtle sweetness and depth of flavor to the rice. This can be omitted if you happened to not have any.
- Butter or Ghee: Essential for toasting there rice and vermicelli – helping obtain that rich nutty base pilaf is known for. I recommend using unsalted, if possible, to best control the amount of salt more precisely.
- Chicken or Vegetable Broth: Rice pilaf requires broth. I’m pretty sure if you don’t use broth, it’s just…rice. But seriously, this is the key to flavorful rice pilaf. Again, I reach for unsalted bone broth for the added protein, and add in some of this bouillon paste to take the flavor up there more notches. (who’s counting?)
- Seasoning: The standard – salt, pepper, garlic powder, onion powder, and bouillon seasoning. Don’t forget parsley to make it healthy.
Instructions:
Melt butter in a large skillet or saucepan over medium heat. Add the broken vermicelli and stir until it turns golden brown. Be sure to stir frequently to avoid burning. Stir in the rice and toast for 1–2 minutes until it becomes slightly translucent.
Sprinkle in the bouillon powder, garlic powder, onion powder, parsley, salt, and pepper. Pour in the chicken broth and stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 15–20 minutes or until the liquid is absorbed and the rice is tender.
Remove the pan from heat and let it sit, covered, for 5 minutes. Fluff the rice pilaf with a fork, garnish with fresh parsley if desired. Serve warm.
Recipe Tips
Toast for Flavor: Do not skip toasting the rice and vermicelli before adding in the seasoning and broth. This is what gird rice pilaf its signature flavor.
Use Quality Broth: Since the rice absorbs the broth, a good-quality chicken or vegetable broth makes all the difference. Plus it’s an opportunity to increase the protein.
Customize It: Rice pilaf is endlessly adaptable. One of my favorite ways to customize is by including vegetables like baby spinach, mixed vegetables, or even riced cauliflower.
Ingredients
- 1 cup basmati rice washed
- 1/2 cup vermicelli pasta
- 2 cups chicken broth unsalted
- 2 tbsp chicken bouillon paste
- 2 tbsp butter or ghee
- 1/2 cup onions
- 1 tsp garlic powder
- 1 tsp parsley
- salt to taste
- pepper to taste
Instructions
Toast the Vermicelli and Rice
- In a large skillet or saucepan, melt the butter over medium heat.
- Add the broken vermicelli pieces and cook for 1-2 minutes until lightly golden.
- add in onion and sauté until softened
- Stir in the rice and cook for another 1-2 minutes, toasting the grains.
Add Seasonings and Broth
- Stir in the garlic powder, onion powder, parsley, paprika, salt, and pepper.
- Pour in the chicken or vegetable broth and bring to a boil.
- Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 15-20 minutes, or until the rice and pasta are tender and the liquid is absorbed.
Fluff and Serve
- Remove the skillet from heat, let it sit covered for 5 minutes, then fluff the rice with a fork.
- Taste and adjust seasoning if needed.
Notes
If you do not have vermicelli pasta, you can substitute with thin or regular spaghetti pasta.
Use broth – vegetable or chicken for best flavor.
If using butter, add 1 tbsp of oil to butter to prevent burning of butter.
** I sometimes use a mix of chicken bouillon paste and salt-free chicken bouillon seasoning. this helps me control the sodium while still adding the chicken flavor we love!
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