Chicken Rice a Roni Clone

[WoodWitch]

Make it Yourself ~ Cloning

Chicken Rice-a-Roni

Yes, I am at it again... the Kitchen Witch's work is never done!  My son wanted some Rice A Roni for dinner and you know I didn't have any.  I just can't justify the cost knowing what it is the box.  So I thought I would share with all of you, the clone recipe of it! 

Box of Rice-a-Roni (on sale) $1.00...
Cost to make it from scratch $.12....
Being frugal ~ Priceless!

So let's get some stuff together and get started...

A little jar or two
1/2 Cup of Regular Rice, short or long grain
1/4 Cup of Vermicelli
1/2 tsp. Parsley
1 Tbsp. Chicken Boullion
1/2 tsp. Minced Dried Onion
Dash of Garlic Powder, Black Pepper

Combine: Pour ½ cup rice and ¼ cup vermicelli into each jar. Vermicelli is nothing more than Angel Hair Pasta and can easily be broken into the weee little vermicelli we all know and love in the box of Rice-a-Roni! Add ½ tsp dried parsley flakes and 1/2 Tbs. bouillon to each jar. If you will be using water rather than stock to cook your mix then increase the bouillon to 1 Tbs. If you are leaving your mix plain, place lids on the jars, then store in your pantry.

Optional additions:

• Add 1 tsp dried minced onion flakes, Dash of Garlic Powder and Pepper
  
• To make Spanish Rice Mix: Add ¼ tsp paprika, ½ tsp chili powder, 1 tsp dried sweet peppers, 1 tsp dried onions, 1 tsp granulated sugar, 1 tsp garlic/onion spice blend, 1 tsp tomato powder

To use:

• Melt 2 tbsp butter in fry pan. Pour in the contents of 1 jar. Mix well. Let brown slightly. Stir in 2¼ c stock (or water). Bring to a boil. Reduce the heat to low. Cover and simmer 15 minutes.

Enjoy!

[beckie66]

Sep. 20, 2010 at 5:58 PM

WoW!  That is really easy!  Thank you so much! 

I haven't had Rice-a-Roni in ages - I think I have the ingredients to make this tonight...I will let you know how it turns out :)

[WoodWitch]

Sep. 20, 2010 at 6:06 PM

Cut back the boullion to 1 Tbs. unless you are using sodium free.  I made it with about 1 1/2 Tbs. and it was a bit salty.  Other than that it was awesome!

(Original Poster)

[beckie66]

Sep. 20, 2010 at 6:09 PM

Do I use instant rice or regular rice?

[WoodWitch]

Sep. 20, 2010 at 6:10 PM

Good question... Use regular rice.  I used long grain.  I always buy the 6 lb. bag of Jasmine Rice from Goya.... I love the nutty flavor.

(Original Poster)

[beckie66]

Sep. 20, 2010 at 6:15 PM

OK - I gathered all of my ingredients.  I am using Ronzoni Healthy Harvest Whole Wheat Pasta Blend Thin Spaghetti - that is all we have.  LOL!  Shhh....don't tell the family...

I will let you know how it turned out! 

[WoodWitch]

Sep. 20, 2010 at 6:16 PM

Brown your rice and pasta before adding the spices if you are making it right now.  Add the spices/boullion with the water. :)

(Original Poster)

[pattie14]

Sep. 20, 2010 at 6:42 PM

good grief, you put us mortals to shame. you may just turn me into a cook .

[beckie66]

Sep. 20, 2010 at 8:07 PM

OK, I loved it.  DH said he isn't a big fan of Rice A Roni, so he didn't really like it.  And once DS heard that, well, he didn't like it, either.  I would make it again, even if I am the only one eating it :)  Thank you for sharing this with us!

[WoodWitch]

Sep. 20, 2010 at 9:46 PM

You are very welcome.  There's something about Rice-a-Roni that reminds me of my childhood.  Pauley thought it came straight out of the box!  A dash of Ginger would make it taste like the Asian variety.... the possibilities are endless!

(Original Poster)

[Lb128f]

Sep. 21, 2010 at 8:42 AM

Cool! Thanks!