Boxed rice mixes are a thing of the past, especially when you know how to make a healthier, cheaper, and tastier seasoned rice pilaf yourself. Try this homemade rice-a-roni recipe today.
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
Store cooked rice in a covered container in the refrigerator for up to four days. If preparing this dish with long grain brown rice, increase the cooking time to 40 to 45 minutes for the stovetop.If you're accustomed to boxed rice mixes, your palate may expect a very salty rice. Add additional salt to taste after cooking to suit your preferences.Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on ⅙ the recipe.