Who doesn’t love the San Fransisco treat? This was a tough one to give up when trying to move away from processed foods but I figured it had to be doable and sure enough it is! The do-it-yourself recipe is free of additives and actually less expensive than buying the boxed favorite. And you can get creative here by using different broths, types of rice, and types of small pastas!
Until I made this I actually didn’t get where the “roni” came from and now it makes total sense! The dish is a combo of rice and pasta. Duh! No wonder I’ve always loved it.
I’ll be adding to this recipe with different variations.
- In a cast iron skillet or large pan, heat oil over medium heat
- Add pasta and brown for 2 – 3 minutes
- Add the dry seasonings (garlic powder, salt, onion powder, plus any other that sound good) and stir until combined and fragrant
- Add the rice and broth and bring to a boil
- Reduce heat to low, cover, and simmer for 20 minutes (40 minutes if using brown or wild rice)
Variations
Chicken Classic
- Vermicelli noodles for the pasta
- Chicken stock (or bullion) for liquid
Beef Classic
- Vermicelli noodles for the pasta
- Beef stock (or bullion) for liquid
Rice Pilaf
- Orzo for the pasta
- Chicken stock (or bullion) for liquid
Working on more variations and adaptations to mix in proteins and vegetables for one-pan meal options!
