When Dave and I first were married, one of my favorite things to cook was Rice-A-Roni. I’ve loved it ever since I was a little girl and as a newlywed it was one of the few dishes I had totally mastered.
Fast forward thirteen years and I (mostly) go for a more refined dinner menu so I asked J to help me figure out how to make a version for the site. This Homemade Rice-a-Roni is not only delicious, but it’s super easy to make. Whip it up and serve it as a side to my Roast Chicken or Balsamic Pot Roast!
Start by adding a bit of olive oil to a large skillet and toasting the noodles for a minute or two.
Stir in the onions, rice, and parsley. Cook for a minute or two longer to develop the flavor.
Stir in the chicken stock (you can also use vegetable stock if you prefer) and bring up to a simmer. Lower the heat to low and place the lid on. Cook on low until soft and tender.
Top with a bit more of fresh parsley if you want that pop of color, right before serving.
- 1 tablespoon olive oil
- 2 cups vermicelli noodles
- 1 cup white rice, rinsed
- 1 small yellow onion, diced
- 1 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 2 cups chicken stock
- Set a large skillet over medium-high heat along with the olive oil. Add the noodles and cook for 1 to 2 minutes. Stir in the rice, onion, parsley and salt. Cook for a minute or two longer.
- Add in the chicken stock and bring to a simmer. Cover and lower the flame to low. Cook until the rice is soft and tender, about 15 to 20 minutes. Serve immediately.
