By contributing writer Tessa
This homemade Rice-a-Roni is a delicious substitute for the box version and is perfect for families. It can also easily be made gluten free.
Growing up, I simply adored all varieties of Rice-a-Roni. It was total comfort food for me! Of course, once I started reading labels, there was no way I was going to feed my family something so heavily processed and loaded with nasty ingredients (MSG? Nasty! And what does hydrolyzed or autolyzed mean? I don’t want to know!)
My whole family loves this recipe, and I get my comfort food back!
- 2 tablespoons ghee, avocado oil, or butter
- ½ cup finely diced onion
- ½ cup orzo or spaghetti broken into roughly 1-inch pieces (I use gluten free orzo or spaghetti)
- 1 cup long grain or basmati rice
- ½ teaspoon sea salt (final amount will depend on how salted the broth is)
- 1¾ cup beef or chicken broth, homemade preferable
- 1 - 2 teaspoons spices: parsley, sage, thyme, garlic powder (optional)
- In a 10-inch skillet with a tight fitting lid, heat the butter over medium low heat.
- Once warm, add in the onion and gently sauté for about 5 minutes to soften.
- Increase the heat to medium and add in the orzo or broken spaghetti. Sauté until pasta is golden and starting to brown.
- Stir in the rice and salt.
- Pour the broth over the rice, stirring. Place lid on top, bring to a simmer, and reduce heat to low.
- Cook for about 15 minutes until the liquid is absorbed, then tun off heat and let sit for 5 minutes.
You might also like…
- Cheesy Baked Mexican Rice
- Rice and Bean Stuffed Peppers
- Easy Greek Pasta Salad
- More recipes from Tessa