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. Serve this with my quick and easy Chicken and Gravy are you’re set for a fantastic meal.
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
Tell us what you think!
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Seasoned Rice Pilaf
Equipment
- chef's knife
- cutting board
- 5-qt pot with lid
- wooden spoon
- Electric pressure cooker
Ingredients
- ¼ cup butter
- 2 cup long grain white rice
- ¼ cup orzo pasta
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 2 ½ 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 ¼ 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.
Judith Jordan
Made this for supper tonight using long grain white rice. I didn’t have any Orzo in the house, so I substituted Angel Hair pasta snapped into tiny pieces. Definitely a winner!
Jessica Fisher
Awesome!
Elaine
It’s delicious. Thank you very much for this recipe. You’re right that it’s tastier, cheaper and healthier. I will be making this often. It is so much better than the stuff in a box. I can’t wait to make this for company.
Jessica Fisher
Thanks for letting me know, Elaine!
Tat
My little one really wanted rice pilaf last evening and given where it takes forever and an hour to make a grocery run to buy Simple staples or anything for that matter we were not running to the store for it. So I made plain basmati rice. Went online this morning to try to get a six pack of Near East rice pilaf and came upon your recipe which is such a no brainer but brilliant!! I have all the fixings and I have an instant pot omg how did I not figure this one out hahaha. I will be making Rice Pilaf tonight. You made me a hero! Ha! Thank you!
KATHY Tunney
Can I make this with minute rice? During this isolation its all I have?
Jessica Fisher
I have never cooked with minute rice, so I don’t know. You could definitely add the seasonings to the cooking water, just not sure about the saute step.
Mel
How long are you supposed to saute the rice in the pressure cooker? I sauted until they turned white and started to get little brown spots from sauteing. The rice wasn’t cooked all the way. I used High temp because it wasn’t specified. Equal parts broth to rice, 4 minutes pressure, 10 minutes natural release
Jessica Fisher
It sounds like you sautéed enough, Mel. The sautéing doesn’t “cook” the rice. The directions specify to use MANUAL for the pressure cooking.
Dorine DeLutri
I have celiac disease and would like to make this recipe without the orzo. Would I have to make any other changes other than leaving the pasta out?
Jessica Fisher
Just add that same amount of rice to the recipe.
Eva North
To make it gluten free, because I’m also gluten intolerant, but regardless, use gluten free orzo or spaghetti, it works just the same and it”s really good. Blessings to whatever you use and do.
Tracey
Hi Jessica!
I did a search for this type of recipe. I came across your version. My goal was to make it myself to reduce the sodium content found in store brands. Do you have a break down of the sodium for your recipe? Nutrition facts on your recipe would be greatly appreciated!
Jessica Fisher
Hi Tracey! Glad you found Good Cheap Eats! As you can tell from the recipe, the sodium content is going to depend on you and which ingredients you choose to prepare this recipe. For the lowest sodium content, I would recommend using unsalted butter, low-sodium chicken broth, and season only lightly with salt (if any) to taste. Hope that helps!
Mai-Li Dong
I made this with jasmine rice, onion, celery, yellow peppers diced and sautéed with 5 Tb of butter first then added rice to saute. I used reduced salt chicken broth of 3.5 cups, no water as jasmine rice uses less liquid and the veggies added their own juices.Added a touch of creole seasoning mix- It came out fabulous!
Jessica Fisher
Great adaptations!
Rachel
I just made this yesterday, and it was great! I usually don’t tweak the recipe until after I’ve made it as written, but I felt the need to add onion. I threw in 1/2 an onion along with the frying rice & orzo. Also I decreased the amount of thyme to 1/2 tsp. Added a few mixed frozen peas & carrots, & it was delish!! Definitely would do again. ?
Jessica Fisher
Yes to it all! I do some of those same things to switch it up. Super yummy! Glad you liked it.
Sarah
This was a great side dish for grilled salmon. I used a combination of jasmine and basmati rice (since it’s what I had on hand). I cut the recipe in half since it was just the two of us, but even that made enough rice to a side for 4-5 people.
Jessica Fisher
Glad you liked it. I have polled people and folks really vary on how much rice is “enough for 4”. 😉
Sheree
I need to triple the recipe. Any advice on measurements? Also, would it work well to keep the rice warm in a crock pot, or do you think it might get soggy?
Jessica Fisher
It should easily double. I’m not sure I’ve ever tripled it, but it should work fine in a large pot. Crockpot should be fine. I would make sure you use white rice, the brown tends to be stickier when prepared this way. Hope this helps!
Gabby
In the very first photo…what did you make to have with the rice? It looks really good!
Jessica Fisher
That’s meatloaf. Recipe is in the Good Cheap Eats cookbook.
Nicolle
This is the BEST rice ever! I added a little garlic powder and green onions to the original recipe and had to make a second batch. It’s also super easy to adapt a little for different meals (minced garlic and ginger for stir fry and curry powder and peas for Indian, etc.). Thank you so much for posting this!!!
Christine
Possibly a stupid question…but are the measurements for fresh herbs or dried?
Jessica Fisher
Not a stupid question at all. They are dried. Thanks for pointing that out so I can edit the post accordingly.
Malisa Price
Hi Jessica! Do you think it would work to freeze this ride if I doubled the recipe?
Jessica Fisher
I don’t know honestly. I don’t freeze much in the way of rice dishes. Make a single batch and freeze a portion then see?
Kira
I have frozen your mexican rice, as well as cooked white and brown in bags like you can buy at trader joes. They work out really well.
Jessica Fisher
Great to know!
Ann
another thought on making it gluten free is to just break gluten free spaghetti into small pieces and substitute it for the orzo. At least, that’s what I’m going to try.
Jessica Fisher
Sounds like a great idea!
Lisa
I make brown rice with almost dinner. This is a GREAT way to mix it up a bit. I’m prone to burning rice so I used my rice cooker. After sautéing the rice and orzo, I simply added it to my rice cooker. Instead of using chicken broth, I added more water and chicken bullion instead. It turned out GREAT.
Thanks for sharing the recipe!
Carla
Good to know this works well in the rice cooker too! I’ve made Jessica’s Mexican Rice like this in the rice cooker–so much less stressful as I tend to torch-and scortch my rice too. 🙂
Jessica Fisher
My stove has a simmer setting that is super low. That might be my secret. Are you doing the saute step in the rice cooker or in a pan?
Jessica Fisher
Great!
CJ Huang
I’m liking your DIY series. 🙂 Gonna have to try this one out!
Amanda Yoder
How could you sub out the orzo to make this gluten free?
Jessica Fisher
Omit it and reduce the chicken stock to 2 cups.
Holly
Thoughts on using brown rice?
Jessica Fisher
You will need to up the cooking time to 40 and possibly increase the liquid. I haven’t made this with brown rice yet, so I can’t tell you for certain.