Rice-A-Roni Rice Pilaf
Fluffy, buttery, and filled with savory flavor, this homemade Rice-A-Roni rice pilaf delivers a nostalgic comfort food experience using simple pantry staples like rice, vermicelli, and broth. It’s quick, versatile, and perfect as a side or main dish.
Equipment
- Medium Skillet or Saucepan
Ingredients
Main Ingredients
- 1 cup long grain white rice uncooked
- ½ cup broken vermicelli pasta or thin spaghetti, snapped
- 2 tbsp unsalted butter for toasting
- 2 ¼ cups chicken broth or substitute with vegetable broth
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp dried parsley
- salt and black pepper to taste
Instructions
- Melt butter in a skillet over medium heat. Add vermicelli and rice. Stir frequently and toast for 4–6 minutes until golden and aromatic.
- Stir in onion powder, garlic powder, dried parsley, salt, and pepper. Pour in the chicken broth and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 18–20 minutes until broth is absorbed and rice is tender.
- Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.
Notes
Customize your pilaf by adding cooked chicken, sautéed vegetables, or a sprinkle of cheese at the end. This dish also works great as a casserole base.