Consider boxed rice mixes a thing of the past when you know how to make a healthier, cheaper, and tastier seasoned rice pilaf yourself. Try this homemade Rice-a-Roni recipe today.
Serve this seasoned rice dish alongside grilled chicken (maybe marinated in this dijon chicken marinade) and Easy Garlic Green Beans to make a complete and delicious meal.
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Did you grow up enjoying “the San Francisco Treat”? Ever wonder if you could make it yourself? At home? Without a box? Today is that day, my friend!
Why Make This
It’s a great alternative to boxed rice mixes. When I was growing up, Rice-a-Roni was a staple in our home. Without fail, it served as a side dish to skillet pork chops or baked chicken. Learning how to make Rice Pilaf was a game changer! Who knew that the boxed rice mixes were really simple rice pilaf in disguise? And that you could make it yourself?!
It’s a good cheap eat. Homemade rice pilaf is so much cheaper than using a rice pilaf box. I use long grain white rice for this recipe which I buy for 50 cents a pound in the ginormous bags. The homemade chicken stock is “free”. The seasonings, orzo, and butter, used in minimal amounts, add up to less than a dollar. This dish is deliciousness on a dime!
It’s quick and delicious! Seriously folks, other than the time it takes to measure out the ingredients, this recipe doesn’t take any longer than a boxed mix. And it tastes so much better.
Ingredients
To make this seasoned rice you will need:
butter – Butter adds rich flavor, but you can use a plant-based butter or oil if you prefer.
orzo – Orzo is a short pasta that adds a nice texture to rice pilaf. Remember that the “roni” in Rice-a-Roni is actually macaroni or a small pasta, so this is a nice copycat option. You only need a little for this recipe, so use up the rest in Greek Orzo Salad. For gluten-free, you can simply omit the orzo.
long grain white rice – This kind of rice is ready available and super affordable. You can use jasmine or basmati rice as well. If you do, you can reduce the liquid by about half a cup.
spices: dried thyme, smoked paprika, dried basil, pepper – This combination of dried herbs and spices is delicious; the smoked paprika adds an extra oomph of flavor. Feel free to swap in other herbs and spices to use what you have.
chicken broth – Chicken stock or broth adds another layer of flavor. You can use other broths as well as water if you prefer.
salt – Boxed mixes typically contain a lot of sodium. If this is what you’re used to you, you’ll want to add at least a teaspoon of salt to the recipe. However, if you chicken broth is already salty, you may want to dial it back. I suggest adding the salt to taste at the end.
Step-by-Step Instructions
Making seasoned rice is super easy. Check it out:
- In a pan with a lid, melt the butter over medium heat.
- Add the uncooked rice and orzo to the pan. Stir to coat the rice and pasta with the butter.
- Sauté until golden brown. The rice and pasta will start to turn opaque and then browned in spots. This may take several minutes, stirring occasionally to prevent scorching.
- Stir in the spices.
- Then add the stock or broth and water. Since the pan is hot, take care with splashes. Add just a bit at first and then add the rest.
- Bring the mixture to a simmer.
- Once it starts to bubble, cover and reduce the heat. Simmer for 20 minutes or until all the liquid is absorbed. Season to taste with salt and pepper. Fluff with a fork and serve.
Storing leftovers
Leftover rice pilaf can be stored in an airtight container in your fridge for up to 4 days. For longer storage, pop it into the freezer for up to a month.
Serving Suggestions
It also can serve as a great base for bowl meals. One favorite combination of my childhood would include pulled pork, this seasoned rice, and some corn off the cob. Yum!
FAQs
Yes! You can make this homemade Rice a Roni in your pressure cooker. Follow the same steps, however, you’ll want to use equal parts of liquid to rice.
You’ll also want to reduce your cooking time dramatically. See the recipe for exact measurements and cooking times.
The difference between rice and rice pilaf is that rice is the base for pilaf. But pilaf refers more to how the rice is prepared.
Pilaf is rice first sautéed in butter or oil and then cooked in stock or broth, usually with seasonings. Rice, on the other hand, like my recipe for baking rice in the oven is typically boiled, steamed, or otherwise cooked, simply with water.
The best rice for rice pilaf is a long grain rice. We love using basmati rice like with our Lemon and Herb Rice Pilaf, but jasmine rice would also work. Short grain rice can get very clumpy and I don’t recommend it. You could also use brown rice, like in this Simple Brown Rice Pilaf Recipe
Recipe Costs
Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.
- butter – $0.40
- rice – $0.35
- orzo – $0.20
- smoked paprika – $0.08
- thyme – $0.01
- basil – $0.01
- chicken stock – $1.99
- salt – $0.01
Shopped at a mid-range grocery store at non-sale prices, the ingredients for homemade rice pilaf cost $3.05 for a bulk batch of rice, or 38 cents/serving.
Savings Tips
Here are some of the strategies I use to make this recipe more economical:
- Buy in bulk. I know that Costco is the best place to buy ingredients in bulk, like rice or chicken stock, when there isn’t a great sale elsewhere. I keep track of prices so that I know who has the best deal where. If you don’t think you’ll eat through a ten pound bag of rice too quickly, split the purchase with a friend or store the extra in the freezer to extend its shelf life. Yes shopping at Costco can save you money, if done right. Likewise, I often buy spices in bulk as that’s the best unit price.
- Make my own stock. Homemade chicken stock is so easy to make and practically free if you’re already roasting a chicken or buying rotisserie chickens. Extract all the flavor from the bones before you toss them.
More Great Rice Recipes
Seasoned Rice Pilaf
Ingredients
- 1/4 cup butter
- 2 cup long grain white rice
- 1/4 cup orzo pasta
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 2 1/2 cup chicken stock
- 2 cup water
- salt and pepper
Instructions
To prepare the rice in a pan on the stove top:
- In a large skillet with a lid, melt the butter over medium heat.
- Add the uncooked rice and orzo to the pan. Stir to coat the rice and pasta with the butter.
- Sauté until golden brown. The rice and pasta will start to turn opaque and then browned in spots. This may take several minutes, stirring occasionally to prevent scorching.
- Stir in the spices.
- Then add the stock or broth and water. Since the pan is hot, take care with splashes. Add just a bit at first and then add the rest.
- Bring the mixture to a simmer.
- Once it starts to bubble, cover and reduce the heat. Simmer for 20 minutes or until all the liquid is absorbed. Season to taste with salt and pepper. Fluff with a fork and serve.
To prepare this recipe in the electric pressure cooker:
- Heat the oil in the pot on sauté. Add the rice and continue cooking, stirring, until the rice turns white and very lightly brown.
- Stir in only 2 1/4 cups chicken broth; omit the water. Stir gently to combine.
- Cover and secure the lid. Turn the pressure valve on. Hit the manual button and cook for 4 minutes.
- When the timer beeps, allow the rice to rest for 10 minutes before releasing the pressure valve. Once all the pressure has escaped, remove the lid and fluff the rice with a fork.
Notes
Nutrition
This post was originally published on September 12, 2019. It has been updated for content and clarity.
Marion
Wait, so is it smoked paprika or regular paprika that were supposed to use? In the article I believe it states smoked paprika but down on the actual recipe card it simply states paprika…? If it is supposed to be smoked you might want to consider editing the recipe card as that’s actually the info most people will go by. Some,if not most, don’t even bother reading the articles and just jump straight to the recipe. And in my opinion, there’s a vast difference between the flavor imparted by paprika vs smoked paprika. Each is wonderful, if used properly and in the correct proportion..but when they’re not, I find it to be “damaging” to whatever it is I’m cooking. Thanks for the recipe tho! Exactly what I was looking for!
Jessica Fisher
Either one will work in this instance. Thanks for pointing out the typo in the recipe card.